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2 teaspoons butter
1 tablespoon minced shallots
2 cups fresh morel mushrooms, well cleaned
1 1/2 cups fresh hulled and peeled fava beans
1/2 cup rich brown veal stock
3 tablespoons sea urchin butter (see recipe)
salt and pepper to taste
METHOD:
1. In a non-stick pan, melt the butter and add the shallots and Fava beans over medium heat. Season lightly with salt and pepper. Gently sauté for about four or five minutes.
Add the morels and veal stock and turning heat to high, bring the stock to a boil. Add the morels and allow the stock to reduce by half, then stir in the sea urchin butter and remove from the fire. When the butter has been completely melted in, adjust the seasoning and serve immediately.Sea Urchin Butter
Makes about one cup
1/2 poundunsalted butter, room temperature5 tablespoons fresh grated wasabi
5 ounces sea urchin roe
2 tablespoons light soy sauce
4 teaspoons lemon juice
4 tablespoons minced fresh chives
4 teaspoons chopped fresh tarragon
1 teaspoon chopped fresh thyme
pinch cayenne
1/2 cup fresh brioche bread crumbs
METHOD:
1. combine all ingredients in a mixer bowl and mix with the paddle attachment until the mixture i
