Chef Ken Oringer of Clio – Boston, MA
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Parsnip Milk:
• 2 cups milk
• ½ pound parsnips, peeled and cut into ¼-inch discs
• 2 teaspoons honey
  
  Beurre Monte:
• 3 ounces water
• 2 teaspoons lemon juice
• 1 pound butter, room temperature
• Salt
  
  Preserved Lemon:
• 1 cup sugar
• 1 cup water
• 1 lemon, just the peelings
  
  Cassolette:
• 8 ounces sea urchin roe
• 4 ounces cooked lobster meat, chopped
• 1 teaspoon sea beans, blanched and finely chopped
• 1 teaspoon jalepeño pepper, small dice
• ½ teaspoon anchovy fillets, chipped very fine
• Espelette pepper, to taste
• Soy sauce, to taste
• Lemon juice, to taste
• Salt
  
  To Assemble and Serve:
• 1 teaspoon preserved lemon
• Chives
• Korean long pepper threads
• Fried shallot
• Espelette pepper

Method:
For Parsnip Milk:
In a small pot combine them milk, parsnips and honey, and bring to a simmer over medium heat. Remove from heat and place in a warm place. Allow the flavor to infuse for 2 hours. Strain into a medium bowl and cool.

For Beurre Monte:
In a small saucepan, bring water and lemon juice to boil. Remove from heat and slowly add the butter. Emulsify with a hand blender. Season with salt and reserve in a warm place.

For Preserved Lemon:
Combine sugar and water in a small saucepan and bring to a boil. Turn heat to low, add lemon peels and cook slowly until lemon is semitransparent (about 10 minutes).

For Cassolette:
In a medium-sized pot over very gentle heat combine 6 ounces of the parsnip milk with sea urchin roe, lobster meat, sea beans, jalapeño and anchovy. Season with espelette pepper, soy sauce, lemon juice and salt. In a separate pot, heat the remaining parsnip milk over low heat. Once warm, turn off the heat and foam the milk using an immersion blender.

To Assemble and Serve:
Thinly slice 1 teaspoon of preserved lemon and divide it equally among 4 serving bowls. Cover with warm sea urchin and lobster mixture. Top with the parsnip milk foam, and garnish with chives, fried shallots, espelette pepper and Korean long pepper threads.