Crispy Sea Urchin Stuffed Zucchini Blossoms with Bosc Pear Fennel Purée And Arugula Greens

Crispy Sea Urchin Stuffed Zucchini
Blossoms with Bosc Pear Fennel Purée
And Arugula Greens

Ingredients (Serves 6)

• 6 zucchini blossoms
• 6 pieces sea urchin roe (uni)
• 6 chives, blanched for tying
• 5 mL light soy souce
• 500 mL baby arugula leaves
• 10 mL hazelnut oil
• 1L safflower oil for frying

Method

Stuff 1 piece of sea urchin roe into each zucchini blossom. Tie each with a blanched chive and refrigerate.

In a medium size bowl, toss arugula greens with hazelnut oil to coat.

Place 50 grams of pear fennel purée in the bottom of each plate and distribute the arugula greens evenly in the centre of each plate.

In a medium pot, heat oil to 175°C.

Remove the stuffed and chilled zucchini blossoms from the refrigerator and dip each blossom in tempura batter until fully covered.

Deep fry each blossom for 3 to 4 minutes or until they just start to turn brown.

Remove from oil and place on pear fennel purée and arugula greens to serve.

Tempura Batter

• 1 egg white
• 175 mL skim milk
• 175 mL white cornmeal or rice flour
• 125 mL cornstarch
• 1 mL salt
• 1 mL pepper

Method

In a medium bowl, combine wet ingredients.

In a separate medium bowl, combine dry ingredients. Then mix the wet ingredients into the dry ingredients.

Whisk 2 minutes or until smooth. Refrigerate until needed.

If the batter is a little thick, thin out with 30 mL milk.

Bosc Pear Fennel Purée

• 1 Bosc pear, peeled, cored and diced
• 500 mL non-alcoholic pear cider
• 10 mL minced fresh ginger
• 125 mL white wine vinegar
• 125 mL safflower or grape seed oil
• 30 mL fennel fronds

Method

Place all ingredients except fennel fronds in a medium size pot.

Simmer for 40 minutes.

Then blend mixture in a high speed blender with the fennel fronds until smooth.

Refrigerate until needed.