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Caviar only orders ship free at $150. Seafood orders ship free at $300.
Caviar only orders ship free at $150. Seafood orders ship free at $300.

Uni Crêpes with Foie Gras Mousse and Royal Belgian Osetra Caviar

June 15, 2023 By: Browne Trading Company
Uni Crêpes with Foie Gras Mousse and Royal Belgian Osetra Caviar

Time: 180 minutes

Uni is our most popular product and for good reason. The cold Maine waters produce bright, creamy, and delectable tongues that melt in your mouth.

INGREDIENTS

Yield: 10 servings

  • 12 ea sea urchin crêpes
  • 16 oz foie gras mousse
  • 4 oz Maine sea urchin
  • 2 ea Granny Smith apples
  • 2 oz white balsamic vinegar
  • 1 ea shallot, finely minced
  • Extra virgin olive oil
  • Nonstick spray
  • 125g Royal Belgian Osetra Caviar
  • For the Crêpe Batter:
  • 1 whole large egg
  • 1 C whole milk
  • 75 g Maine sea urchin
  • 1 C all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 2 tbsp melted butter
  • For the Mousse:
  • 16 oz foie gras terrine
  • 1 C whipped heavy cream

PREPARATION

Step 1

For the crêpe batter, combine all ingredients, except the melted butter, in a blender.

Step 2

Blend on medium speed until homogenous and add melted butter.

Step 3

Preheat an 8” nonstick pan over medium low heat.

Step 4

Add 2 oz of crêpe batter into the pan, cook, and remove onto a sheet tray with parchment. Cool in the refrigerator.

Step 5

For the mousse, temper the foie gras to room temperature under vacuum seal.

Step 6

Once tempered, fold in whipped cream with a spatula. Reserve cold and wrap tightly in plastic.

Step 7

To assemble the mille-crêpe, turn over a sheet tray and line the now upside-down tray with parchment.

Step 8

Place one crêpe on the sheet tray, and top with 3 oz of mousse. Continue to build, alternating crêpes and mousse until all the crêpes are used, with the last layer being a crêpe.

Step 9

Wrap tightly in plastic wrap and refrigerate for 2 hours.

Step 10

Slice mille-crêpe as desired and temper for 10 minutes after slicing.

Step 11

Dice apples and season with white balsamic, shallot, and fleur de sel.

Step 12

Garnish mille-crêpe with apples, sea urchin, and Royal Belgian Osetra Caviar.

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