Chef Frank Pabst · Blue Water Cafe + Raw Bar

Sea Urchin and Scallop Mousse

with Umami Jelly and Watercress-Daikon Salad

Serves 4

RED SEA urchin is a favourite of sushi lovers who rave about its bittersweet ambrosial flavour and velvety texture. Here it’s paired with sweet, succulent and naturally large scallops from Qualicum Bay, in a delicious appetizer that conjoins the culinary arts of Europe and Japan. Blue Water Cafe was the first restaurant in B.C. to open a state-of-the-art raw bar. The restaurant’s focus on local, sustainable seafood has garnered it many awards and the respect of diners and critics across the country.

Red sea urchin roe and Qualicum Bay scallops are available in specialty seafood stores. Prepare the mousse the night before you plan to serve it.

2 fresh Qualicum Bay scallops, chilled

3½ oz fresh red sea urchin roe

3 egg whites

1½ cups whipping cream

Pinch of cayenne pepper

6 leaves gelatin or 3 tsp gelatin powder

½ cup ponzu sauce

½ cup whipped cream

one 2-inch piece of kombu

2 dried shiitake mushrooms

Small handful of bonito flakes

2 Tbsp chopped watercress

2 Tbsp julienned daikon

1 tsp extra-virgin olive oil

4 nori rice crackers

HAVE READY AN 8 x 4-inch (4-cup) loaf pan and a large stockpot.

In a blender, purée scallops, sea urchin and egg whites until very smooth. Add whipping cream and pulse for 15 seconds. Set a fine-mesh sieve over a clean bowl and strain the seafood mixture through it, discarding the excess liquid that collects in the bowl. This step helps to condense and smooth the mixture. Season with a pinch of salt and cayenne pepper. Using a spatula, spoon the mixture into the loaf pan and cover tightly with aluminum foil.

Fill the stockpot with 1½ inches water. Be sure the water does not extend any higher than three-quarters of the way up the loaf pan. Heat water on medium, then as soon as the water begins to boil, reduce the heat to a simmer. Set the loaf pan in the water and poach seafood for 20 minutes, or until set and a metal skewer inserted in the centre is warm to the touch.

Using tongs, remove the loaf pan from the stockpot. Allow to cool on a wire rack for 10 minutes, then refrigerate overnight or for at least 12 hours.

Three hours before serving time, scrape the seafood mixture into a blender. Mix for 3 to 5 minutes, or until very smooth and mousse-like. Transfer to a large bowl.

If using gelatin leaves, fill a small bowl with 1 cup cold water. Add 3 leaves and allow to bloom for 10 minutes. Rinse gelatin and squeeze out any excess water. Set aside.

In a medium microwave-safe bowl, microwave ponzu sauce on high heat for 15 seconds. Add bloomed gelatin leaves or 1½ tsp gelatin powder and stir for 90 seconds or until dissolved. Using a spatula, fold the gelatin mixture into the seafood mousse until well mixed. Gently fold in whipped cream until combined. Divide mousse among 4 glass bowls (or martini glasses) and refrigerate for at least 2 hours.

While the mousse is setting, prepare umami jelly. In a small pot, bring ½ cup water, kombu and shiitake mushrooms to a simmer on medium heat. Turn off the heat. Using a pair of tongs, remove and discard kombu. Stir in bonito flakes and allow to infuse for 10 minutes.

Place a fine-mesh sieve over a clean bowl. Pour infusion through the sieve, discarding any solids. Set aside this broth.

If using gelatin leaves, fill a small bowl with 1 cup cold water. Add 3 leaves and allow to bloom for 10 minutes. Rinse gelatin and squeeze out any excess water. Add bloomed gelatin leaves or 1½ tsp gelatin powder to broth and stir for 90 seconds or until dissolved. Pour this mixture into a small loaf pan, cover and refrigerate for at 2 hours.

Just before serving, remove mousse and jelly from the refrigerator. Evenly cut jelly into 4 portions and garnish each mousse.

In a medium bowl, combine watercress and daikon. Add olive oil and toss well. Using tongs, garnish each mousse with some salad, then top with a nori cracker. Serve immediately.

Daikon