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This exuberant sea urchin and scrambled eggs recipe also includes seaweed, sea urchin cream and ossetra caviar, a dish comprised of the ultimate in indulgence. Ask your local fishmonger for sea urchin tongue

Method
1.
To make the cream, place the sea urchin in a blender. Blitz on a medium speed adding the chilled cream slowly
2.
Once all the cream has been incorporated, pass through a fine sieve
3.
To finish, melt the butter in a copper pan over a bain-marie. Add the egg mix and lightly scramble. Add the sea urchin cream and check the seasoning
4.
Gently warm the sea urchin tongue in a pan. Place the seaweed in the bottom of the bowl and place the scrambled egg on top. Place the warm sea urchin tongue on top of the egg
5.
Toast the ficille slices at 170°C for 16 minutes until golden brown
6.
Finish with the caviar, micro herbs and long ficelle crouton placed on the side
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sea urchin and scrambled eggs recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Scrambled eggs

  • 5g of unsalted butter
  • 2 eggs, lightly beaten
  • salt
  • pepper

Sea urchin cream

  • 100g of sea urchin tongue
  • 100ml of double cream, chilled

To plate

  • 2 slices of ficelle, toasted
  • 8g of wakame seaweed
  • 4g of ossetra caviar
  • 5g of sea urchin tongue
  • 1 handful of micro cress

Equipment

  1. Blender
  2. Fine sieve

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