Black Trevally Roe, Sea Urchin, Green Almond Essence and Seablite from Bistronomy: French Food Unbound by Katrina Meynink
You will need to begin this recipe one day ahead.
Ingredients
- vinegar, to dress
- green almond essence
- 120 g (4¼ oz) sea urchins
- seablite, to serve
- 1 garlic clove, peeled, finely chopped
- 500 ml (17 fl oz/2 cups) virgin rapeseed oil
- 1 tablespoon Junmai sake
- 120 g (4¼ oz/2 cups) fresh white breadcrumbs, soaked in milk to soften
- 5 g (⅛ oz) horseradish, finely grated
- 1 tablespoon rice vinegar
- 150 g (5½ oz) fresh black trevally roe
- 9 g (¼ oz) fine sea salt
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