A Recipe by Eneko Atxa
With a pop-up at The Landmark Mandarin Oriental, Hong Kong on its way in May, three Michelin star Chef Atxa heads up Aziamendi and Azurmendi Restaurants. FOUR h
Ingredients
- 15g vodka
- 100ml tomato juice
- 150g lemon juice
- 1 drop of worcestershire sauce
- 1 drop of tabasco
- Salt and pepper to taste
- 75g leeks
- 40g carrots
- 150g onions
- 1l water
- 225g urchins
- 150g vegetables stock
- 75g sunflower oil
- Red food colouring
- 40g sea urchins
- 10 g sunflower oil
- 2.5 fresh sea urchins
- sea water
- 1 celery stick
- 75g water
- 75g txakoli
- 35g vinegar
- 12g sugar
- 5g salt
- 1/2 bay leaf
- 2 black pepper grain
- 2 slices bread
- Nº24 micro tagete petals
- Nº24 red petals
- Nº24 curly chives
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