This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Sea urchin with scrambled eggs and ossetra caviar
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Fine sieve
- Blender
Method
1
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
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
- 5g of unsalted butter
- 2 eggs, lightly beaten
- salt
- pepper
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
- 8g of wakame seaweed
- 5g of sea urchin tongue
5
Toast the ficille slices at 170°C for 16 minutes until golden brown
- 2 slices of ficelle, toasted
6
Finish with the caviar, micro herbs and long ficelle crouton placed on the side
- 4g of ossetra caviar
- 1 handful of micro cress
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch