Cream of Sea Urchin and Fennel
- 9 ounces lobster shells (255 g)
- 1¾ ounces onion, chopped (50 g)
- 1¾ ounces fennel, chopped (50 g)
- 1¾ ounces carrot, chopped (50 g)
- 1¾ ounces shallot, chopped (50 g)
- 1/4 cup olive oil (50 ml)
- 1 bouquet garni
- 2 cloves garlic, degermed and crushed
- 2 cups fish stock (500 ml)
- 1½ teaspoons tomato paste
- 1 pinch coarsely ground pepper
Step 1: Lobster Broth
Sweat the vegetables in some of the oil with a pinch of salt. Add the bouquet garni and garlic. Cook for 4 minutes without browning.
Step 2: Sea Urchins
To cut open the sea urchins, make a hole with the tip of the scissors on one side of the top part, then cut around in a circle. Use a small spoon to gently lift out the roe. Collect the liquid in a container. You can wear gloves, if needed.
Pat the roe dry with paper towels, and strain the sea urchin liquid.
Add the lobster broth, milk, egg, lobster coral, and sugar to the sea urchin liquid. Blend. Strain two or three times.
Step 3: Fennel Cream
Sweat the fennel and onion for 15 minutes over low heat with half of the butter and the salt. Do not allow to brown. Add the stock, fennel seeds, and star anise.
Reduce by half. Add the cream, and bring to a boil for 10 minutes.
Preheat the oven to 200°F (90°C).
Strain the liquid through a conical strainer. Whisk in the rest of the butter.
Incorporate the lemon juice. Pour the sea urchin cream into 4 ramekins, and cover with aluminum foil.
Place in a bain-marie, and bake for 20 minutes at 200°F (90°C).
Step 4: Plating
When the cream is set, but still wobbly, arrange the sea urchin roe on top. Sprinkle with chives, and serve.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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