Sea Urchins and Dulse

By corlear

Ingredients

• For the sea urchin yolks:
• 16 sea urchins
• For the milk foam:
• 11/2 cup milk
• 11/2 cup single cream (35% fat)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• salt
• For the seaweed water:
• 21/2 oz fresh dulse seaweed in salt
• 1 cup water
• For the seaweed gelatin:
• 1 cup seaweed water (see previous step)
• 0.1 tsp powdered agar-agar
• salt
• To finish:
• 3 tbsp walnut oil

Details

Servings 4

Preparation

Step 1

For the sea urchin yolks:
1. Drop the live sea urchins into boiling water for approx. 10 seconds.
2. Use a pair of scissors to make a circle to open the base, around ¾" from the mouth.
3. Use a knife to remove the yolks from all the sea urchins. Strain the sea urchin juices through a sieve and place the sea urchins in the sieved juices.

For the milk foam:
1. Mix the milk and the cream together. Season with salt.
2. Strain and fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.

For the seaweed water:
1. Shake the seaweed to get rid of the cooking salt.
2. Rehydrate in water for 5 seconds and drain.
3. Cut up the seaweed into uneven pieces.
4. Put in a blender with the water. Blend until you have a smooth mixture.
5. Strain and then pass the juices through a sieve.

For the seaweed gelatin:
1. Put a ¼ of the seaweed water and the powdered agar-agar in a pan.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and add the rest of the seasoned juices (previously heated to 120ºF).Whisk.
3. Set directly in large soup plates. Put 3 tbsp of liquid in each plate.
4. Leave to set in the fridge for at least 2 hours.

Final Steps & Preparation:
1. Put 15 sea urchins yolks on the seaweed gelatin, leaving 4 small gaps.
2. Fill a small bowl with milk foam, make small quenelles and put 4 on each dish.
3. Finish dressing each quenelle with walnut oil.