Food Notes > Cooking recipe

A fresh sea salad rich of ingredients and fantasy

Urchin, smoked salmon, cauliflower mousse and salmon caviar for a light meal with a great personality

by Claudio Sadler

Ingredients

kg. 2 Sea urchin fresh
1 box Sea urchin box ( Japonese )
medium size
gr. 300 Sliced smoked salmon
kg. 1 Cauliflower
gr. 300 Red Cabbage
gr. 40 Salmon Caviar wild eggs

For Cauliflower foam
gr. 200 Cauliflower puree
gr. 10 White wine vinegar
gr. 60 Fresh Cream
gr. 3,5 Gelatine leaves
gr. 15 Sea urchin water

For Raspberry Vinegar
gr. 100 Fresh raspberries
gr. 150 White wine vinegar
gr. 80 White sugar

Proceeding

- Open sea urchin and extract pulp reserving water, and rinse pulp under running water. Conserve the urchin shell.

- Clean cauliflower and trim to recover 12 flowerettes. With remaining cauliflower, boil and puree smooth with vinegar and cream and salt. Combine with cream of cauliflower a little vinegar, cream and salt, heat a part to melt the glue of fish previously soaked in cold water and mix everything together. Pour into the siphon, load a canister of gas for cream and refrigerate for at least 3 hours;

- For the raspberry vinegar: combine white vinegar with raspberries, sugar and marinate for about 48 hours. Stain with china cap .

-Finally slice red cabbage, add salt white wine vinegar and oil, and store in refrigerator. Cut the smoked salmon in thin slices.

Finishing
Place cabbage on plate as a nest, with the sea urchin shell in middle, surrounded by smoked salmon, cauliflower, and salmon eggs. Fill shell with foam and top with sea urchin, and salmon eggs. Flavoured with raspberry vinaigrette.

by Claudio Sadler
01 February 2010 Teatro Naturale International n. 2 Year 2

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