Wild Sea Prawns, Cured Mullet Roe, Salted Egg Yolk, Sea Urchin Custard, Dried Evening Primrose

Preparation info
  • Serves /


    • Difficulty


    • Ready in

      96 hr

Appears in

By Peter Gilmore

Published 2014

  • About

Of all the crustaceans that I use, wild sea prawns have the most robust flavour and are able to take strong, assertive accompaniments. In this dish, a delicious, intensely flavoured custard of sea urchin is complemented by the umami-rich salted egg yolk and cured mullet roe. These potent ingredients are balanced with fresh dory roe, lemon zest and crisp fried evening primrose flowers. The harmonious deep flavours and multiple textures work together to express the inherent taste of the sea i