Sea Urchin and Mussels on the Shell with Seaweed Salad

Name: Sea Urchin and Mussels on the Shell with Seaweed Salad
Yield: Serves 2
Cuisine: South America
Ingredients: ½ Tbsp. roasted Brazil nut oil; 1 tsp. fresh chili pepper, chopped; ⅔ oz. (20 g) tree tomato seeds; 1 Tbsp. plus 1 tsp. white wine vinegar; 1 Tbsp. plus 1 tsp. leche de tigre; ⅓ oz. (10 g) fresh oyster leaves; ½ oz. (15 g) leche de tigre caviar (recipe below); 2⅓ oz. (70 g) fresh sea urchin; 2 Tbsp. soy sauce; ½ tsp. lime juice; Salt; 1 tsp. unflavored gelatin; Scant ¼ cup (40 ml) cold smoked pork dashi; ½ cup (120 ml) leche de tigre; ⅔ oz. (20 g) red onion, finely chopped; ⅓ oz. (10 g) fresh red Porphyra seaweed; ⅔ oz. (20 g) fresh brown kelp; Maras salt; ⅓ oz. (10 g) fresh water lettuce (Monostroma) seaweed; ⅓ oz. (10 g) seaweed, marinated in dashi; ⅓ oz. (10 g) tobiko; ⅔ oz. (20 g) fresh Chondracanthus seaweed; 1 oz. (30 g) tomato gelatin (recipe below), diced; 8 small mussels, cooked; 1 cup (240 ml) vine-ripened organic tomato juice; 1 Tbsp. soy sauce; ⅓ oz. (10 g) sugar, raw

Preparation info

Serves
2

Difficulty
Complex

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

A harmony of ocean treasures: sea urchin, mussels and seaweed. The “shells” on which the mussels sit are made from taro root purée. Seaweed adds very few calories but plenty of umami.

Ingredients

For the Sea Urchin

2⅓ oz. (70 g) fresh sea urchin
½ cup (120

Main course

Method

Place a half cup of tomato juice in a small pot. Add the gelatin and let sit to hydrate. Place the pot an medium heat and cook until the gelatin is dissolved.

Add the rest of the juice and season with salt. Cool down. Place in a square mold and refrigerate until set.