Sea Urchin Toast
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Sea Urchin Toast
Chef George Mendes of Aldea – New York, NY
Adapted by
August 2009
Yield: 4 Servings


Cauliflower Puree:
½ cup cauliflower florettes
½ cup cream

Sea Urchin Toast:
4 slices baguette, toasted
1 teaspoon grated fresh wasabi (substitute wasabi paste)
1 tablespoon pickled mustard seeds
12 pieces sea urchin
Mustard oil
Soy sauce
Lime juice
1 teaspoon lime zest
1 tablespoon chiffonade shiso

Assemble and Serve:
12 shiso blooms

12 green and white sea lettuce leaves


For the Cauliflower Puree:
Add the cauliflower and cream to a pot over low heat and simmer until the florettes become very soft. Transfer to a blender and puree until smooth. Pass through a chinois and let cool.      

For the Sea Urchin Toast:
Heat a salamander, broiler or oven. Spread a thin layer of cauliflower puree onto each piece of baguette and dot with the wasabi and pickled mustard seeds. Put 3 pieces of sea urchin on each toast and transfer to the salamander or oven for 2 to 3 minutes. Remove the toast from the oven and top each order with 1 drop mustard oil, 3 drops soy sauce, 4 drops lime juice, a pinch of lemon zest, and shiso.

To Assemble and Serve:
Place a toast on each plate and finish each with 3 sea lettuce leaves and 3 shiso blooms. Serve immediately.