Sea Urchin and Scrambled Eggs Recipe

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.

Recipe by Raymond Blanc, chef patron and Gary Jones, executive head chef.

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

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Fine sieve
Blender

To make the cream, place the sea urchin in a blender. Blitz on a medium speed adding the chilled cream slowly

100g of sea urchin tongue
100ml of double cream

Once all the cream has been incorporated, pass through a fine sieve

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

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

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

8g of wakame seaweed
5g of sea urchin tongue

Toast the ficille slices at 170°C for 16 minutes until golden brown

2 slices of ficelle, toasted

Finish with the caviar, micro herbs and long ficelle crouton placed on the side

4g of ossetra caviar
1 handful of micro cress

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Gary Jones

Executive head chef Gary Jones has led the kitchen at Raymond Blanc's Le Manoir aux Quat'Saisons since 1999.

Sea urchin with scrambled eggs and ossetra caviar

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