Christophe Moret’s Sea Urchin and Caviar
The Executive Chef of the luxe Shangri-La Hotel, Paris, gives the recipe to one of the indulgent 'Préludes' off 2-Michelin-starred L'Abeille's menu.
Keywords
- hotels & travel
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Ingredients
- 1L water
- 17g dried bonito
- 60g Paris mushrooms
- 40g shiitake mushrooms
- 14g dried shiitake mushrooms
- 70g dried waka
- 50g soy sauce
- 60g smoked eel
- ½ shallot
- 1 celery stalk
- 1L liquid cream
- 300ml white wine
- 1 half squid
- 20 caviar balls
- 60 pieces sea urchin uni
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