Canadian Geoduck with sea urchin and panna cotta

Created by: Stephen Wong
  • Ingredients
  • 1 Geoduck from Canada siphon thinly sliced
  • 1 cup whole milk
  • 1 Tsp sea urchin roe
  • 2 Tbsp ginger root, fresh and sliced
  • 5 sheets gelatin, soaked in cold water for 5 minutes or 1 package of powder gelatin
  • 1 apple (Gala or Fuji) peeled and julienned
  • 1/2 carrot and English cucumber peeled and julienned
  • 2 cups  mesclun or mixed baby greens
  • 1 Tbsp balsamic vinegar
  • 2 tsp lemon zest, minced
  • 1 tsp sea salt,  fleur de sell or Himalayan
  • 1 tsp black pepper, freshly ground
  • 2 tsp sesame oil
  • For Garnish
  • 2 tsp carrot oil
  • 2 tsp chive oil

Preparation method:

Panna Cotta: In a saucepan, combine cream, milk, sea urchin and ginger and bring to a gentle boil over medium heat. Remove from heat, remove ginger slices and season with salt. Place mixture in a blender and purée until smooth. Drain gelatin sheets and whisk into cream mixture. (If using gelatin powder, place gelatin powder in a mixing bowl and add a little of the cream mixture and whisk rigorously until gelatin dissolves, then add the rest of the liquid and whisk until well combined.) Strain mixture through a fine sieve and divide into four moulds. Refrigerate for at least 3 hours or until set. To Assemble: Un-mould each panna cotta onto a serving plate. (Dip panna cotta moulds into a hot water bath for a few seconds and invert onto plate.) In a mixing bowl, toss greens with olive oil and balsamic vinegar and divide onto each plate. In a mixing bowl, season and toss geoduck slices with lemon zest, salt, pepper and sesame oil to taste. Divide and place a portion on top of each salad. Drizzle some carrot and chive oils (if using) on the plates to garnish. Serve.