Smoked Sea Urchin Custard from Sepia: The Cuisine of Martin Benn by Martin Benn
To Make the Smoked Eel Consommé Put the chilled egg whites in a clean bowl and whisk until stiff peaks form. Pour the chilled stock into a clean tall skinny saucepan. Add the whisked whites and...
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Ingredients
- 50 g (1¾ oz) organic egg yolks
- 250 g (9 oz) cream (35% fat content)
- 20 g (¾ oz) sea urchin roe
- 1 litre (35 fl oz/4 cups) smoked eel stock
- 2 organic egg whites, refrigerated
- 125 g (4½ oz) smoked eel consommé
- 20 g (¾ oz) dijon mustard
- fine sea salt and freshly ground black pepper
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