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Gala Tasting Menu

Chilled Velouté of Pacific Sea Urchin with Wasabi Crème Frappé
Chef Peter Vasquez of Marisol – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings


  • 3 shallots, thinly sliced
  • 1 lemon, peeled and sliced
  • 1 bay leaf
  • 3 carrots, coarsely grated
  • 2 Tablespoons miso
  • ¼ cup heavy cream
  • 3 cups chicken stock
  • Pinch of sugar
  • Pinch of salt
  • 10 ounces sea urchin

  • Wasabi Crème Frappé
  • ½ cup heavy cream
  • 4 Tablespoons wasabi tobiko
  • Pinch of salt

For Velouté:
Bring all ingredients except sea urchin to a boil. Remove from heat and steep 30 minutes. Strain mixture through chinois or fine strainer, pressing to get all liquids out. Reserve and refrigerate stock. When chilled, purée with sea urchin in blender until smooth. Chill well and season with lemon juice.

For Wasabi Crème Frappé:
Whip cream until thick, gently fold in wasabi tobiko. Season with salt and refrigerate until service.

Wine Pairing:
Gallo of Sonoma Sonoma County Pinot Gris 2001