Marbled soft boiled-egg, seaweed tofu & sea urchin
Wash and mince the mushrooms, and cook it slowly for 5 minutes, deglaze
with the stock and cream.
Cook for 15 minutes, let it cool and reserve it in the freezer.
Cook the seaweed in a saucepan, just like a green vegetable, than cool it.
Mix the mushrooms with 2 eggs and the seaweed, until the blend becomes
smooth. Pour the blend in a bowl. Recover it with a plastic film and cook it in a steamer for 30 minutes at 85°C.
Cook the 8 eggs, soft boiled, in a sauce pan during 4 minutes, let it cool, and
scale the eggs.
Marinate it in the soja sauce during 15 minutes.
Cut the sea urchin shells, and remove the meat.
Boil the coconut milk and whisked it with the sea urchin meat.
Necessary bases for the elaboration of the recipe - Poultry white stock
Cut the fat and bloody parts of the poultry carcasses. Peel the aromatic
garnish. Put the carcasses in a high-sided pan. Recover with 10 litres of cold
water. Boil it and take the scum off.
Add the aromatic garnish, salt and pepper.
Cook for 9 hours at 90°C by water down sometimes. Filter in a conical strainer.
Cool it down fast.
Dressing and finishing
For one person, put 2 eggs on the mushroom tofu, 5 sea urchin meats, and
decorate it with Swiss chard young leafs.
Serve the sauce apart, in the sea urchin shell, preliminarily washed and
warmed.
