3 Pictures
Ingredients
- 1) Pig Skin
- 2) Pack of Sea Urchin
- 3) Heavy Cream
- 4) Katsuobushi
- 5) Konbu
- 6) Eggs
- 7) Bread Crumbs
- 8) Water
- 9) Oil
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
PREP:
a) Aspic:
1) Clean off as much of the fat off the pig's skin as possible.
2) Cut into smaller pieces and score the skin on the top.
3) Cook in a pot of water until skin is gelatinized.
4) Strain and set aside.
Step 2
b) Kombu-Dashi:
1) Add 4 cups of water to pot.
2) Add 0.5oz of kombu to water
3) Add 1/2 cup of katsuobushi to water.
4) Bring to boil, until reduced to 2 cups.
5) Strain and set aside.
Step 3
c) Sauce:
1) Combine 2 cups of kombu dash and 2 cups of aspic together.
2) In a cold sauce pan, add 1 cup heavy cream until reduced by half.
3) Remove from heat and stir in sea urchin.
4) Place urchin and cream mixture in blender.
5) Slowly add small amounts of kombu dashi aspic to blender and gently blend until smooth.
6) Test for seasoning.
7) Chill immediate in square container to firm up.
Step 4
COOK:
a) Cromesquis:
1) Heat frying oil in pot.
2) Take chilled sauce from refrigerator and dump loose onto cutting board.
3) Cut 1 inch thick cubes and dredge in flour and egg.
4) Roll cubes in fine bread crumbs.
5) Place back in egg and roll one more time in bread crumbs.
6) Drop into frying oil and cook until golden brown.
7) Remove and place on absorbent sheets.
8) Serve immediately.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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