Sea urchin and watermelon

Savoury recipe
Florent Gérardin

Florent Gérardin

Chef
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 ...
  1. Ingredients

    • Frozen fruit purée 100% : Watermelon - 1200 g
    • Fresh sashimi fresh sea urchin - 600 g
    • St. Jacques shells - 1000 g
    • Soy sauce - 400 g
    • Agar agar - 5 g
    • Radishes - QS
    Bring so ysauce and agar to a boil, let chill and mix in a food processor.
    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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