Jellied sea urchin with sake and rice vinegar, rice cream with coffee Jellied sea urchin with sake and rice vinegar, rice cream with coffee Waves of clean and exotic flavours richly emerge through sea-inspired creamy textures 0

Jellied sea urchin with sake and rice vinegar, rice cream with coffee

Waves of clean and exotic flavours richly emerge through sea-inspired creamy textures

Preparation (4 persons)

For the jelly sake

  • Crush the sole bones and put them in a saucepan.
  • Cover them with water and pour sake, rice vinegar and add the sliced ​​white mushrooms.
  • Season and cook for 20 minutes over low heat, skimming regularly.
  • Strain through a seive and allow to gel in the refrigerator.

For the bavarian urchin

  • Pass the ​​urchins through a sieve.
  • Collect the juice from the sea urchins and heat slightly adding the previously soaked gelatin then mix with the sea urchin tongues.
  • Gently fold in the whipped cream, season and set aside in a bowl on ice.

For the parsley puree

  • Wash and peel off the parsley leaves from their stems.
  • In a saucepan of boiling salted water, blanch the leaves of parsley and cool immediately in ice water to keep the green chlorophyll.
  • Drain and press hard in a kitchen towel.
  • Mix and pass through a fine sieve.
  • Melt the parsley with the chicken stock.
  • Season.
  • Refrigerate.

For the seaweed biscuits

  • In a bowl mix the chlorophyll parsley with butter cream.
  • Add egg whites and the sifted flour.
  • Add salt and powdered algae.
  • Spread the batter with a spatula in a non-stick baking mould 5 cms in diameter.
  • Bake in a preheated oven at 180 degrees for 2-3 minutes.
  • Take them out and set aside in a warm place.

For the cream of rice 

  • Cook the rice in 40 ml water and coffee for 20 minutes.
  • Mix and put through a sieve, recovering 20 cl.
  • Cool.
  • Add milk, whipped cream, a dash of sherry vinegar and adjust the seasoning.
  • Emulsify with an immersion blender to get a nice foam.
  • Set aside in a bowl on ice.

Finishing and presentation

  • Using small scissors, open the sea urchins.
  • Gently remove the tongues ​​with a mocha spoon and wash under running cold water.
  • Peel and cut the cucumber slices so they are 8 cm in length, 2 cm wide and 2 cm in height; place a layer of cucumber; add a layer of Bavarian about mid way and place a sheet of nori seaweed over this.
  • Allow to cool for one hour.
  • Unmold the frames on cold plates and arrange the sea urchin tongues, garnishing with a few sprigs of chervil and dill.
  • Emulsify the rice cream and place a nice mound of foam on it.
  • Place the biscuit on the side of the plate.

Yannick Alléno

Yannick Alléno

Restaurant: Le Meurice
1 1 1 19/20

http://www.yannick-alleno.com/

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M-
Material
1 saucepan
1 sieve
1 bowl on ice
1 kitchen towel
1 mixer
small scissors
1 mocha spoon

Ingredients

For the jelly sake

  • 750 g of sole bones
  • 30 cl of sake
  • 3 cl of rice vinegar
  • 50 g of white mushrooms
  • 4 g of salt
  • 6 gelatin sheets

For the bavarian urchin

  • 130 g of urchin tongues
  • 3 cl of urchin juice
  • 350 g of whipped cream
  • 3 sheets of gelatin
  • salt and pepper

For the parsley puree

  • 3 bunches of parsley
  • 5 cl of chicken stock
  • salt and freshly ground pepper

For the seaweed biscuits

  • 25 g of softened butter
  • 25 g of flour
  • 25 g of egg white
  • 5 g of parsley puree
  • pulverized seaweed (nori and sea lettuce)
  • fine salt

For the cream of rice

  • 100 g of basmati rice
  • 10 cl of whole milk
  • 50 g of whipped cream
  • 5 g of sherry vinegar
  • 2 g of coffee
  • salt and freshly ground pepper

Finishing and presentation

  • 4 urchins
  • 1/2 cucumber
  • 4 sheets of nori seaweed
  • 1/2 bunch of chervil
  • 1/2 bunch of dill
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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