Ingredients
Sea urchins
4 sea urchins
Champagne mousse
20g butter
30g shallots, cut into julienne
30g mushrooms, cut into cubes
100ml white wine
100ml champagne
200ml sour cream
1 sprig tarragon
1 sprig lovage
4 gelatin sheets
salt
white pepper from the mill
1 dash lemon juice
1 dash tabasco
1 dash champagne
Decoration
30g fennel brunoise, blanched
4tsp imperial caviar
fresh chervil and dill
coarse sea salt for serving
Method
Sea urchins
Cut the sea urchins circularly open on the bottom with a pair of scissors and take out the flesh with a spoon. Clean the sea urchin shells with cold water. Rinse the sea urchin meat in a colander under running cold water. Sea urchin shells and meat must be free of sand.
Champagne mousse
Sauté the shallots and mushrooms in butter, deglaze it with the white wine and champagne and let it boil down a little. Add the sour cream as well as a sprig of tarragon and lovage and allow it to draw 20 minutes by the stove. Strain it through a fine sieve and add the soaked gelatin. Place it on ice and let it cool down while stirring constantly. Season with salt and pepper as well as one dash of lemon, tabasco and champagne.
Arranging
Evenly distribute the fennel brunoise and the sea urchin meat into the hollow sea urchin shell. Fill it up with champagne mousse and put it in the refrigerator for 15 minutes. Once the champagne mousse has set, garnish with Imperial caviar, chervil and dill. Arrange the sea urchin on coarse sea salt.
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4001 Basel
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