Chef Recipe: Chef Jonathan Lapierre-Rehayem, Montreal, CANADA

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Gaspé Sea-urchin foam, red and green strawberries de Mr. Legault and basil oil

 

Bulging muscles, good looks and a great cook? Che Jonathan Laierre-Rehayem spills kitchen secrets and exclusive recipe with The Cooking Junket.

 

Oui chef! … Chef Jonathan Lapierre-Rehayem may have the culinary background of a Chinese cook and the kitchen skills of any esteemed chef in France (following tutelage with greats like Pierre Gagnaire and Edouard Loubet). Yet, when it comes to cooking, inspirations come from simple ingredients found within the gastro-walls of Quebec.

 

Organic veggies, responsible and sustainable farms and fisheries are key to Chef Jonathan’s success in the kitchen.

 

“Hearing producers talk about their crops with passion inspires me greatly. In the end, what’s important is to be delighted. “

 

If interesting flavours is what you look for when it comes to eating, definitely pop into Chef Jonathan’s restaurant: Laloux and be amazed.

For those who don’t have the chance to do just that – try this delicious recipe from the chef himself.

 

Voila! He makes it look so easy

 

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Gaspé Sea-urchin foam, red and green strawberries de Mr. Legault and basil oil

Restaurant Laloux: Jonathan Lapierre-Rehayem

Photo : Jean LongPré

 

Preparation of sea urchins: 45 min
Montage: 15 min
3 units for 10 people

2.5 Kg of live sea-urchins (about 30 shells)
Cut shells gently by piercing a circle around the mouth, with scissors.
Clean the shells.
Clean ​​urchin gonads in a bowl of salt water and a spoon of vinegar.
Keep 30 gonads ​​(the best) for presentation; others will be used for the foam.

Sea-urchin frothing:
– 250 g of sea urchin gonads
– 500 ml cream 35%
– 6 g of salt
– zest of 1 lemon
– 1 pinch of Espelette pepper
Mix all the ingredients, strain through a fine sieve.
Whip the urchin cream until desired consistency  (Use a siphon for those who have them)
Refrigerate

Strawberry Salad:
– 10/15 red strawberries, finely diced (macédoine)
– Thinly sliced dulse (red seaweed)
– Olive oil
– Lemon juice
– Salt and pepper, to taste
– 5 green strawberries cut into thin slices (presentation)

Mix ingredients and reserve green strawberries for decoration

Basil oil
– A handful of basil leaves
– 250 ml vegetable oil
Mix the basil leaves with warm oil (60 celcius)

Montage:
Place 1 teaspoon of strawberry salad in the sea urchin shells, add urchin mousse and gonads, and a  slice of green strawberry. Finish with a drizzle of basil oil.

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