Sea urchin with scrambled eggs and ossetra caviar

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
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Ingredients

Metric

Imperial

Scrambled eggs

Sea urchin cream

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

To plate

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
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
  • 2 slices of ficelle, toasted
6
Finish with the caviar, micro herbs and long ficelle crouton placed on the side
First published in 2015
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Executive head chef Gary Jones has led the kitchen at Raymond Blanc's Le Manoir aux Quat'Saisons since 1999.

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