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The red sea urchin is Blue Water Cafe Executive Chef Frank Pabst's most prized sustainable seafood
The red sea urchin is one of Blue Water Cafe’s executive chef Frank Pabst’s unsung heroes
Red Sea Urchin in a Cucumber Vichyssoise with Kusshi Oysters and Lemon Cream
Ingredients
Vichyssoise
Lemon Cream
Sea Urchin and Oysters
Instructions
Preparing the urchins for this dish can be a bit messy – don an apron and work over a baking sheet with a generous lip to catch all of the juices that run out.
Vichysoisse
To Serve
Ladle three-quarters of a cup of the vichyssoise into four soup bowls, then garnish with the sea urchin roe and the oysters. Scoop a spoonful of lemon cream into the centre of each bowl and sprinkle with chives and cucumber.
Serves 4
From the book Blue Water Cafe: Seafood Cookbook, copyright 2009, by Frank Pabst. Photography by John Sherlock. Published by Douglas & MacIntyre, an imprint of D&M Publishers Inc. Reprinted with permission from the publisher.
Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.