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Cooking Recipe Video : Oeuf brouille with sea-urchin and caviar

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Restaurant: Domaine de Châteauvi

Chef: Philippe Chevrier

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.4/ 5 - 7 votes - 906 views
 

Recipe Details

Servings:
2 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Oeuf brouille with sea-urchin and caviar Oeuf brouille brouille with with sea-urchin sea-urchin and
Recommended wine with the dish:
Chablis
Difficulty level:
Cooking recipe viewed:
906
Cooking Recipe Preparation time
  • Preparation time: 15 minutes
Cooking Recipe Ingredients
  • 2 eggs
  • 0.35 oz. caviar
  • 1 tsp. shallots
  • 1 tsp. molten butter
  • 1 tsp. sea-urchin gravy
  • 3 tsp. sea-urchin coral
  • 3 tsp. creme fraiche
  • 1 tsp. liquid cream
  • Salt
  • Pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Salt and pepper the eggs. Beat them strongly in a bowl.
  2. Be careful not to salt too much, because the sea-urchin adds a salty taste.
  3. Cook the shallots in a pan with molten butter, without coloring them. Then, add the beaten eggs, stirring continuously on a small flame until obtaining a smooth, unctuous cream.
  4. Off the flame, add the sea-urchin gravy, 2 tsp. sea-urchin, 2 tsp. creme fraiche and the liquid cream.
  5. Put some of the coral at the bottom of the egg shell.
  6. Then, fill with the brouillade (the mixture above).
  7. Again, put some coral on top of it, and, to isolate the caviar from the heat, add some creme fraiche.
  8. Finally, place the caviar on the very top and decorate with a thin slice of eggbread (or similar) and a flat parsley leaf.
Restaurant
Name:
Domaine de Châteauvi
Phone:
+41 (22)753 15 11
Website:
www.châteauvieux.ch
Address:
Peney-Dessus
City:
Satigny (Geneva)
Country:
Sw
Overview:
"A few miles from Geneva, Philippe Chevrier has created a magic place with his establishment "Domaine de Châteauvieux" (old castle). Naturally born with the taste of excellent cuisine, Philippe Chevrier has learned by a famous chocolate maker. Today, he serves an original, tasty cuisine … donated with 2 Michelin stars."
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