search
Loading
|  home | feedback | help          
StarChefs
Events on StarChefs

< New Orleans Revue Home
< New Orleans Rising Star Chefs
< Buy Gala Tickets
< Seminar Registration
< Gala Tasting Menu
< Directions
< Behind-The-Scenes Photos

< Other Revues & More Info
Rising Stars Revue - New Orleans on StarChefs Rising Stars Revue - New Orleans on StarChefs
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

Ingredients:

    Velouté
  • 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
Method:

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



 Sign up for our newsletters!|Print this page |Email this page to a friend
 QuickMeals Chefs Rising Stars Hospitality Jobs Find a School Wine Community Features Food Events News Ask the Experts Tickets Cookbooks
 
About Us | Career Opportunities | Affiliate Program | Portfolio| Media Kit | StarChefs in the News
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2009 StarChefs. All rights reserved. | Privacy Policy