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.

Ingredients

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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

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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