Chef Ken Oringer of
Clio – Boston,
MA
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Sea Urchin
- 2 Maine Sea Urchins
- ½ teaspoon soy sauce
- ½ teaspoon yuzu juice
- 1 teaspoon pickled ginger
Green Apple and Wasabi Foam:
- 700 milliliters green apple juice
- 2 tablets vitamin C
- 100 milliliters cucumber juice
- ½ teaspoon wasabi powder, mixed with water to form
a paste
- 6 sheets gelatin, bloomed in cold water
Nori Croquant:
- Neutral Caramel
- Nori Sheets
Garnish:
- Micro Red Shiso
- ¼ teaspoon lemon zest
- ½ teaspoon chopped chives
Equipment:
- Foam Canister with 2 Chargers
Method:
For Sea Urchin:
Clean sea urchin and put back in shell. Season with soy sauce
and yuzu and top with pickled ginger.
For Green Apple and Wasabi Foam:
Mix apple juice, cucumber juice, vitamin C and wasabi. Add bloomed
gelatin and gently heat to dissolve. Put in foam canister and
chill. Add 2 chargers and set aside.
For Nori Croquant:
Grind nori in a spice grinder. Add neutral caramel to ground nori
in a 4:1 ration and grind to a powder. Do not over-grind or the
mixture will clump. On an inverted sheet pan, place a silpat and
spray with non-stick cooing spray. Sift sugar nori mixture onto
silpat over template. Warm in oven just until set. Allow to cool
slightly, and then remove croquant from sheet pan.
To Assemble and Serve:
Fill nori croquant with wasabi foam and pin to close. Top urchin
with croquant. Garnish with red shiso, chives and lemon zest
