Chef Jonathan from Montreal tells us how to get fancy with Sea-urchin…. CHEF STYLE!
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.
– 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)
– 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
– A handful of basil leaves
– 250 ml vegetable oil
Mix the basil leaves with warm oil (60 celcius)
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.