Roe Mosaic

Components

  • Sea Scallop Ceviche

  • Sea Urchin Cream

  • Salmon, Trout, Osetra, and Tobiko Caviars  

 

Sea Scallop Ceviche

Yield: 1 portion

 

Ingredients

  • 1 U-10 Sea Scallop, sliced into thin rounds

  • 1 Tbs Kosher salt

  • 1 tsp Espelette Pepper

  • 2 lemons, zested, then juiced

  • 2 limes, zested, then juiced

  • ¼ cup Extra Virgin Olive Oil

 

Method

 

Lay out the scallop slices on a tray. Season evenly with the salt and Espelette. Scatter the citrus zests evenly across the scallops. Whisk the lemon and lime juice together in a bowl and drizzle in oil. Use a pastry brush to evenly apply the vinaigrette to the scallops. Keep cool for plating.

Sea Urchin Cream

Yield: ½ cup

Ingredients

  • 2 oz sea urchin

  • 1 lemon, juiced

  • ½ tsp salt

  • ½ cup crème fraiche

 

Method

Place all ingredients except crème fraiche in a blender and puree. Once smooth use a rubber spatula to fold the puree into the crème fraiche in a mixing bowl. Season to taste.

 

Plating

 

Cover the base of the plate with the scallop slices. Alternate with small piles of the different types of caviars atop the scallops, keeping aesthetics, flavors, and textures in mind. Finish with small dollops of the sea urchin cream.