Sea Urchin Cromesquis

By

Amuse Bouche

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Ingredients

  • 1) Pig Skin
  • 2) Pack of Sea Urchin
  • 3) Heavy Cream
  • 4) Katsuobushi
  • 5) Konbu
  • 6) Eggs
  • 7) Bread Crumbs
  • 8) Water
  • 9) Oil

Preparation

Step 1

PREP:

a) Aspic:

1) Clean off as much of the fat off the pig's skin as possible.

2) Cut into smaller pieces and score the skin on the top.

3) Cook in a pot of water until skin is gelatinized.

4) Strain and set aside.

Step 2

b) Kombu-Dashi:

1) Add 4 cups of water to pot.

2) Add 0.5oz of kombu to water

3) Add 1/2 cup of katsuobushi to water.

4) Bring to boil, until reduced to 2 cups.

5) Strain and set aside.

Step 3

c) Sauce:

1) Combine 2 cups of kombu dash and 2 cups of aspic together.

2) In a cold sauce pan, add 1 cup heavy cream until reduced by half.

3) Remove from heat and stir in sea urchin.

4) Place urchin and cream mixture in blender.

5) Slowly add small amounts of kombu dashi aspic to blender and gently blend until smooth.

6) Test for seasoning.

7) Chill immediate in square container to firm up.

Step 4

COOK:

a) Cromesquis:

1) Heat frying oil in pot.

2) Take chilled sauce from refrigerator and dump loose onto cutting board.

3) Cut 1 inch thick cubes and dredge in flour and egg.

4) Roll cubes in fine bread crumbs.

5) Place back in egg and roll one more time in bread crumbs.

6) Drop into frying oil and cook until golden brown.

7) Remove and place on absorbent sheets.

8) Serve immediately.

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