Oursin fenouil confit au Champagne


 

  • 12 sea urchins
  • 1 fennel
  • 500 g coarse salt

Fennel puree

  • 200 g fennel
  • 20 g onion, minced
  • 2 g fennel seed
  • 1/2 star anise
  • 2 g salt
  • 50 g oil
  • 75 g water

Fennel jelly

  • 250 g centrifuged fennel juice
  • 90 g cream
  • 1/2 star anise
  • 4 g fennel seed
  • 500 g of champagne to be reduced to 100 g over heat
  • Salt
  • Pepper
  • 4 sheets of gelatin per litre

Sea urchin jelly

  • 250 g clarified American cheese
  • 125 g sea urchin juice
  • 8 g gelatin

American sauce

  • 15 g shallot
  • 0.2 g chilli powder
  • 0.3 g tandoori
  • 1/4 bird's eye chilli pepper
  • 20 g honey
  • 250 g langoustine stock
  • 5 g Mazavarou spice
  • 300 g milk

Sea urchin sauce

  •  400 g American cheese
  • 150 g sea urchin juice
  • 300 g milk

Take the tongues from the sea urchins and keep the shells. Wash the shells and tongues.

 For the fennel puree

Sweat the onion in olive oil, add the fennel, season and cook for 15 minutes. Moisten with water, cook, blend and pass.

 Forthe fennel

jelly Infuse the cream with the fennel and anise seeds, add the salt, pepper, gelatin, then the fennel juice and reduced champagne, leave to cool.

 For the sea urchin

jelly Heat the American sauce and add the sea urchin juice and then the softened gelatin. Heat the mixture for 1 minute without boiling and let everything cool.

 For the American

sauce Sweat the shallot, add the spices, honey and deglaze with the langoustine broth. Cook, add the milk, the mazavarou spice, blend and pass.

 For the sea urchin

sauce Heat all the ingredients, check the seasoning.

 For the presentation

In a rectangular plate, make 3 circles of 6 cm of coarse salt and place the sea urchin shells on top. Garnish the shells with tongues, cover with fennel puree, two squares of raw fennel (previously cut 1 cm x 1 cm), timut pepper and cover with emulsified American sauce. In a cocktail glass, arrange 5 tongues around the glass, cover with sea urchin jelly, then a thin layer of fennel jelly, finish with the emulsified American sauce.

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