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Sea urchin with scrambled eggs and ossetra caviar

by
Gary Jones
Sea urchin with scrambled eggs and ossetra caviar

PT35M

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Ingredients

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Metric

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Scrambled eggs

Sea urchin cream

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

To plate

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Equipment

  • Fine sieve
  • Blender

Method

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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
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Gary Jones
Gary Jones

Executive head chef Gary Jones has led the kitchen at Raymond Blanc's Le Manoir aux Quat'Saisons since 1999.

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