Sea urchin and watermelonSavoury recipe
He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
Bring so ysauce and agar to a boil, let chill and mix in a food processor.
- Frozen fruit purée 100% : Watermelon - 1200 g
- Sea urchin - 600 g
- Scallops - 1000 g
- Soy sauce - 400 g
- Agar agar - 5 g
- Radishes - QS
Place the Misoand lime caviar-seasoned scallop tartar at the bottom of a verrine glass.
Put some fresh sea urchins on top.
Sprinkle frozen and grated radishes and add a dash of soy jelly.
Serve the watermelon juice in a separate jug to be poured out by a waiter.
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