Fava
Beans and Morels with Sea Urchin Butter
By Chef Jody Denton, Azie,
San Francisco, CA
Makes
about 4 to 6 servings
Ingredients:
2 tspn. Butter
1 tbls. Shallots (minced)
2 cups Fresh Morel Mushrooms (well cleaned)
1 1/2 cups Fresh Fava Beans (hulled and peeled)
1/2 cup Rich Brown Veal Stock
3 tbls. Sea Urchin Butter (see recipe)
TT Salt and Pepper
Method:
1. In a
non-stick pan, melt the butter and add the shallots and
Fava beans over medium heat. Season lightly with salt
and pepper. Gently sauté for about four or five
minutes.
2.
Add the morels and veal stock and turning heat to high,
bring the stock to a boil. Add the morels and allow the
stock to reduce by half, then stir in the sea urchin butter
and remove from the fire. When the butter has been completely
melted in, adjust the seasoning and serve immediately.
Sea
Urchin ButterIngredients:
(Makes about 1 cup)
1/2 lb. Butter (unsalted, room temperature)
5 tbls. Fresh Grated Wasabi
5 oz. Sea Urchin Roe
2 tbls. Light Soy Sauce
4 tspn. Lemon Juice
4 tbls.Fresh Chives (minced)
4 tspn. Fresh Tarragon (chopped)
1 tspn. Fresh Thyme (chopped)
1 pinch Cayenne
1/2 cup Fresh Brioche Bread Crumbs
Method:
1. Combine
all ingredients in a mixer bowl and mix with the paddle
attachment until the mixture.
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