Sea Urchin Toasts With Shiso And Lime

  1. In a small saucepan, combine the cauliflower, milk, and a pinch of kosher salt.
  2. Bring to a simmer over high heat, then lower the heat, cover, and gently simmer until a cake tester pierces the cauliflower with no resistance.
  3. Transfer the cauliflower mixture to a blender and puree until smooth.
  4. With the machine running, add the olive oil.
  5. Continue blending until emulsified.
  6. Press the puree through a fine-mesh sieve, season with kosher salt and pepper, and refrigerate until cold.
  7. Extra puree can be refrigerated for up to 3 days.
  8. Preheat a broiler or salamander.
  9. Rub the baguette slices with olive oil and toast until golden brown and crisp.
  10. On each toast, spread 1 1/2 teaspoons cauliflower puree, leaving a 18-inch (3-mm) rim all around.
  11. Arrange three dots of mustard seeds on the puree, one dot on each end and one in the middle.
  12. Arrange three dots of wasabi next to the mustard dots.
  13. Align three sea urchin tongues on the baguette, tucking in their tapered ends.
  14. Very lightly drizzle the mustard oil, then the soy sauce over the sea urchin.
  15. Place the toasts on a baking sheet and warm them under the broiler for 30 seconds.
  16. Zest the lime directly over the sea urchin, then cut the lime and squeeze a few drops of juice on top.
  17. Top with the shiso leaves and Maldon salt.
  18. Serve immediately.

cauliflower, milk, kosher salt, extravirgin olive oil, baguette slices, freshly grated wasabi, oil, soy sauce, lime, shiso leaf, salt

Taken from www.foodrepublic.com/recipes/sea-urchin-toasts-with-shiso-and-lime/ (may not work)

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