Sea Urchin Toasts With Shiso And Lime Recipe

Name: Sea Urchin Toasts With Shiso And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup small cauliflower florets; 1/2 cup whole milk; Kosher salt and freshly ground white pepper to taste; 1 tablespoon extra-virgin olive oil, plus more as needed; 4 (1 1/2 by 2 1/2 by 1/8 inch) baguette slices; 2 teaspoons pickled mustard seeds (page 201); 2 teaspoons freshly grated wasabi; 12 tongues West Coast sea urchin; Mustard oil to taste; Soy sauce to taste; 1 lime; 1 shiso leaf, very thinly sliced; Maldon sea salt for serving

Servings: persons

1/2 cup small cauliflower florets
1/2 cup whole milk
Kosher salt and freshly ground white pepper to taste
1 tablespoon extra-virgin olive oil, plus more as needed
4 (1 1/2 by 2 1/2 by 1/8 inch) baguette slices
2 teaspoons pickled mustard seeds (page 201)
2 teaspoons freshly grated wasabi
12 tongues West Coast sea urchin
Mustard oil to taste
Soy sauce to taste
1 lime
1 shiso leaf, very thinly sliced
Maldon sea salt for serving

1
In a small saucepan, combine the cauliflower, milk, and a pinch of kosher salt.
2
Bring to a simmer over high heat, then lower the heat, cover, and gently simmer until a cake tester pierces the cauliflower with no resistance.
3
Transfer the cauliflower mixture to a blender and puree until smooth.
4
With the machine running, add the olive oil.
5
Continue blending until emulsified.
6
Press the puree through a fine-mesh sieve, season with kosher salt and pepper, and refrigerate until cold.
7
Extra puree can be refrigerated for up to 3 days.
8
Preheat a broiler or salamander.
9
Rub the baguette slices with olive oil and toast until golden brown and crisp.
10
On each toast, spread 1 1/2 teaspoons cauliflower puree, leaving a 18-inch (3-mm) rim all around.
11
Arrange three dots of mustard seeds on the puree, one dot on each end and one in the middle.
12
Arrange three dots of wasabi next to the mustard dots.
13
Align three sea urchin tongues on the baguette, tucking in their tapered ends.
14
Very lightly drizzle the mustard oil, then the soy sauce over the sea urchin.
15
Place the toasts on a baking sheet and warm them under the broiler for 30 seconds.
16
Zest the lime directly over the sea urchin, then cut the lime and squeeze a few drops of juice on top.
17
Top with the shiso leaves and Maldon salt.
18
Serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup small cauliflower florets, 1/2 cup whole milk, Kosher salt and freshly ground white pepper to taste, 1 tablespoon extra-virgin olive oil, plus more as needed, and more.

Yes, Sea Urchin Toasts With Shiso And Lime falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Urchin Toasts With Shiso And Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions