From Son of a Gun in West LA. The food there tasted so good, perhaps because of the mediocrity of my preceding couple of meals. But I do recall murmuring to myself that this was the best dish I had had in a while. I'd make sure that the ingredients are at the same temperature. The chef must have been thinking, what are two deliciously creamy ingredients that I could pair? This recipe serves one.
1 sea urchin
a sliver of burrata
champignons de Paris
yuzu juice
grapeseed oil
maldon sea salt
- mix yuzu and grapeseed oil so that they emulsify, add maldon sea salt to taste
- slice mushroom buttons very thinly on a mandolin
- spoon a piece of burrata about the size of the sea urchin
- place the burrata on a small white, chilled plate; then the sea urchin neatly on top
- place the mushroom slivers on the side of the burrata, encircling it like tiles (should only be about three slivers on each side)
- spoon the yuzu vinaigrette around the burrata/sea urchin and serve immediately
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