Ángel León’s Sea-Urchin Royal
Another ode to the ocean, Ángel León's gives the recipe for this scrumptious dish that spotlights the luscious sea urchin.
Keywords
- hotels & travel
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Ingredients
- 100g cream
- 1 tin raw sea urchin caviar
- 50g milk
- 3 g salt
- 2g pepper
- 1 egg yolk
- 25g egg
- 1kg butter
- 5g bound plankton
- 2 egg yolks
- 200g clarified butter
- 8g lemon juice
- 20g urchin crème brûlée
- 3g plankton Hollandaise
- 5g raw urchin caviar
- 1g osietra caviar-Royal belgian
- 2g créme fraîche
- 3 pieces sweet alison
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