SEA URCHIN ON TOASTED BRIOCHE

Written by Jayani on April 27, 2015 and posted in 2013 and Gold Winner Recipes and Netherlands and Netherlands - 2013 and Pairing and Recipes and Savoury and winners recipe.

Recipe by Vilmos Dohnal and Wesley Schipper, National winners- Dilmah Real High Tea Competition Netherlands  

Ingredients

Sea Buckthorn

250g sea buckthorn

200g honey

100g sherry vinegar

2 vanilla pods

 

Mayonnaise

3 egg yolk

10g Dijon mustard

Squeeze of lemon

250g of sea buckthorn purée

Salt

Vegetable oil

 

Method:

Sea urchin

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.

 

 Sea Buckthorn

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.

 

Mayonnaise 

Whisk egg yolk with all the ingredients, except the vegetable oil.

Slowly pour the oil into the mix. Check seasoning at the end.

 

Fennel

Set the fennel in ice water for 3 minutes. Dry on paper towel.

 

Brioche

Toast the brioche right before serving.

Make sure it has a nice golden brown colour.

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