Quality and size matter. When it comes to sea urchin delicacies the large and sweet tongues from the west coast are the ones to search for. We were given some incredible west coast urchin yesterday and after working out a chaud froid of sorts with cream of cauliflower, the extra sea urchin became the spark for a number of combinations and micro dishes. One pairing which worked incredibly well with this pristine sea urchin is a coconut-turnip puree accented with tender cocoa nibs.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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