Serves 6
Ingredients
Bloody Mary
15g vodka
100ml tomato juice
150g lemon juice
1 drop of worcestershire sauce
1 drop of tabasco
Salt and pepper to taste
Vegetable stock
75g leeks
40g carrots
150g onions
1l water
Sea urchins juice
225g urchins
150g vegetables stock
75g sunflower oil
Red food colouring
Sea urchin mayonnaise
40g sea urchins
10 g sunflower oil
Fresh sea urchins
2.5 fresh sea urchins
sea water
Pickled celery
1 celery stick
75g water
75g txakoli
35g vinegar
12g sugar
5g salt
1/2 bay leaf
2 black pepper grain
To serve
2 slices bread
Nº24 micro tagete petals
Nº24 red petals
Nº24 curly chives
Method
Bloody Mary
Mix all the ingredients
Vegetable stock
Boil and reduce the ingredients. Salt to taste and keep cold.
Sea urchins juice
Blend the sea urchins with the vegetable stock and emulsify with sunflower oil. Add red food colouring. Mix 200 g of sea urchins juice with 30g of the Bloody Mary. Keep cold.
Sea urchin mayonnaise
Blend the urchins and emulsify with oil. Keep cold in feeding bottle.
Fresh sea urchins
Cut of the urchins’ shell with scissors, remove the urchins’ eggs with a teaspoon, wash in sea water and keep cold.
Pickled celery
Assemble all the ingredients and boil. Take the celery stick and peel and chop into 3mm cubes. Make foils of 7.5 cm in length and 1.5 cm in width. Keep the foil inside the pickle for 2 minutes in vacuum. Drip and keep in cold. Keep the cubes in vaccum bags with the pickle.
To serve
Cut the bread in rectangles of 7.5 cm in length and 1.5 cm in width. Bake at 175°C for 5 minutes. Add 15g of urchin juice in a catavinos glass, a pinch of black pepper powder .
Add the urchinmayonnaise on the sliced bread and cover with the celery. Finish with 2 urchin eggs, 2 microtargete petals, 2 red verbena petals, 2 curls chives and 4 pickled celery cubes.