Chris Jackman
Sea urchin custard with salmon eggs on toast, oysters in wakame cream
Serves 6
Ingredients
Custard
1 clove garlic, crushed.
1 Sprig of thyme.
400 ml cream.
200ml milk.
5 whole eggs.
100 gm of sea urchin roe, reserve 6 pieces for the garnish 1 tbsp. tomato paste.
Garnish
18 Pacific oysters.
100 ml fish stock.
200 ml cream.
3 strips dried wakame, soaked for 5-10 minutes in cold water. 6 sprigs of chervil
100 gm salmon eggs.
6 thin slices of good baguette, brushed each side with a little olive oil.
Method
Bring the milk, cream, bay leaf, thyme and sliced garlic to a simmer.
Allow to cool, strain and blend a small amount with the tomato paste and return to the mix.
Whisk in the eggs, season and strain through a fine sieve.
Butter 6 custard moulds and place into a shallow baking tray suitable for use as a water bath.
Allow the buttered moulds to cool in the refrigerator.
Ladle in the custard mix.
Surround with hot water and cook in the pre heated oven at 170 0c
Cook for 30 minutes or until firm.
Check the oven after 15-20 minutes to ensure that the oven is not too hot.
Remove from the water bath. the custards may be served now or allowed to cool, then re heated in a water bath at a later stage.
To Serve
Place the fish stock and wakame into a pan and allow to reduce, add the cream and reduce to the consistency of pouring cream.
Remove from the heat and add the oysters.
Meanwhile toast the baguette and spread one side with salmon eggs.
Release the custard from its mould with the aid of a paring knife, gently placing it into the corner of each plate.
Garnish the top with a piece of sea urchin roe and a sprig of chervil.
Arrange the toast in another section of the plate and finally spoon the oysters and wakame around the base of the custard.
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