Sea Urchin With Jalapeno And Yuzu Recipes

Steps:

• Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
• In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
• Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.

Steps:

• Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate. Puree sea urchin with a hand blender or a small bar blender.
• With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil. Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil.
• Quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice, season with salt, and blend. Strain through a fine sieve.

Steps:

• Combine the pine nuts, jalapeño peppers, onion, and olive oil in the bowl of a food processor or the jar of a blender and purée to form a paste. Scrape the paste into a bowl.
• Fill a large saucepan or pasta pot with 6 quarts of water, add 6 tablespoons salt, and bring it to a boil over high heat. If you are not using a pasta pot, place a colander in the sink or have a pair of tongs handy to lift the pasta out of the water. Fill a medium bowl with ice water.
• Reserve 4 of the best-looking sea urchin tongues for garnish and put the remaining 12 tongues, the crab meat, and 1/4 cup of the jalapeño pesto in separate piles in a medium bowl, discarding the remaining pesto or reserving it for another use. Drizzle the pesto with 1/2 cup of the finishing-quality olive oil and set aside at room temperature while you cook the pasta.
• Remove the chitarra from the refrigerator or freezer and drop it into the boiling water. Stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta until it's al dente, about 2 minutes. Lift the pasta out of the water or drain it and plunge it in the ice water, leaving it there for 5 or 10 seconds to stop it from cooking. Use tongs to lift the pasta out of the ice water, and transfer it to the bowl with the sea urchin and crab meat. Using a rubber spatula, gently fold the pasta to coat it with the sauce. Drizzle the lemon juice and sprinkle the sea salt over the pasta and gently fold the pasta to distribute the seasonings evenly.
• Use tongs to lift the chitarra out of the bowl and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon the sea urchin and crab meat remaining in the bowl over the pasta. Place one of the reserved sea urchin tongues on top of each serving of pasta, drizzle 1/2 teaspoon of finishing-quality olive oil over and around each plate, top with a pinch of sea salt, and serve.
• Vermentino dei Colli di Luni (Liguria)