#TasteofThursday Corn chawanmushi with sea urchin and chanterelle 

“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.” 

We are excited to be bringing you a recipe from Chef Yoann Therer, Chef de Cuisine at L’Abattoir. If you are up for a challenge then this recipe is for you. Want to impress? This recipe is definitely for you. This is the optimal season for this dish.

Corn chawanmushi with sea urchin and chanterelle 

Recipe by Chef Yoann Therer 

Sea urchin: 

• 4 live sea urchin 

Method: 

• With a pair of scissors open the four sea urchins carefully cutting around the mouth. • With a small spoon carefully harvest the uni from each shell. 
• Clean the shell. 
• Set aside 

Pickled chanterelles: 

• 75 g chanterelles 
• 200 ml water 
• 100 ml champagne vinegar 
• 50 g sugar 
• 3 g thyme 

Method:  

• Clean the chanterelle to remove any soil 
• In a pot of water, add sugar, vinegar and thyme. 
• Bring to a boil then add the clean chanterelles and allow them to cool down in the  liquid. 

Corn Dashi: 

• 4 ears of corn 
• 10 g sliced ginger 
• 20 g BBQ leeks 
• 1 piece of kombu
• 5 g dried shitake mushrooms 
• 35 g bonito flakes  
• 4 litre of water 
• 1 tbsp canola oil  

Method: 

• On a barbecue or a hot pan, char the leek 
• In a pot, sweat the ears of corn and ginger in the canola oil until fragrant • Add the charred leek, kombu, dried shitake and water to the pot 
• Cook on low heat for 1 hour 
• Do not boil 
• After 1 hour take off the heat and add the bonito flakes, let it steep for 20 minutes • After 20 minutes drain the dashi carefully through a muslin 
• Set aside for later 

Corn puree: 

• 200 g corn kernels 
• 30 g unsalted butter 
• 20 g sliced shallot 
• 5 g sliced garlic 
• 250 ml whipping cream 

Method: 

• In a pot, sweat the garlic and shallot in butter until fragrant 
• Add the corn kernels and cook for 2 minutes 
• Add the cream and cook on low heat until the kernels are soft 
• Blend the puree in a Vitamix or blender and strain through a fine strainer • Set aside for later 

Corn chawanmushi: 

• 600 ml corn dashi (prepared earlier) 
• 200 ml corn puree (prepared earlier) 
• 6 whole eggs 

Method: 

• Mix 600 ml corn dashi with 200 ml of corn puree. 
• Lightly whisk 6 whole eggs 
• combine the corn with the eggs
• pour 200 ml of this custard in the sea urchin shell if you have no shell a ramequin will  do 
• Bake them in a water bath (water pre-heated) at 300 for approximately 15-20 minutes • When you can poke a cake tester in and it come out clean its ready. • Unwrap them and set aside to cool down 

Plating: 

Sit the sea urchin on a bed of salt.  Carefully cover the chawanmushi with the fresh uni.  Cut the pickled chanterelles in halves and places them on top of the uni. Season with fleur de sel and olive oil and enjoy!

Seafood City, The Lobster Man, and Fresh Ideas Start Here carry sea urchin but we suggest you call ahead to be sure.

I think this dish needs something that’s just a bit special. There are so many fabulous sparkling that I picked out just a small selection for your consideration.

Noble Ridge “The One” 2015 Sparkling