Sea Urchin with Jalapeno and Yuzu

This recipe for sea urchin with jalapeno and yuzu is courtesy of chef Gregory Brainin.

Source
The Martha Stewart Show, February Winter 2008
Sea Urchin with Jalapeno and Yuzu
  • servings 2

Ingredients

  • 8 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread

  • Butter

  • 2 tablespoons cornstarch

  • 1 cup yuzu juice

  • 8 to 16 pieces sea urchin

  • 1 small jalapeno, thinly sliced crosswise

  • Maldon sea salt

Directions

  1. Step 1

    Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.

  2. Step 2

    In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.

  3. Step 3

    Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.

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