Recipe by Vilmos Dohnal and Wesley Schipper, National winners- Dilmah Real High Tea Competition Netherlands
250g sea buckthorn
100g sherry vinegar
2 vanilla pods
3 egg yolk
10g Dijon mustard
Squeeze of lemon
250g of sea buckthorn purée
Cut the sea urchin open using a scissor.
Remove from the shell, clean it with a soft brush. Do not rinse in water.
Serve right away after cleaning or store in freezer.
Warm the honey with the sherry vinegar and vanilla in a saucepan. Then add the sea buckthorn.
Cook at 60?C for 10 minutes.
Reserve the nicest pieces for presentation.
Place the rest of the sea buckthorn in Robot-Coupe, blend it and then sieve it.
Whisk egg yolk with all the ingredients, except the vegetable oil.
Slowly pour the oil into the mix. Check seasoning at the end.
Set the fennel in ice water for 3 minutes. Dry on paper towel.
Toast the brioche right before serving.
Make sure it has a nice golden brown colour.