This extravagant dish from Gary Jones also includes seaweed, sea urchin cream and ossetra caviar, a dish comprised of the ultimate in indulgence. Ask your local fishmonger to order in some sea urchin tongue.
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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
Executive Head Chef Gary Jones has led the kitchen at Le Manoir aux Quat'Saisons since 1999.
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Sea urchin with scrambled eggs and ossetra caviar
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Sea urchin with scrambled eggs and ossetra caviar