“Sunflower” Puree with Sea Urchin & Toasted Sunflower Seeds
Paul Qui, Qui, Austin, Texas - September 2014
For 8 servings
- 2 Tbsps. (30ml) extra-virgin olive oil
- 4 2/3 cups (600g) yellow squash, peeled, seeded, and cut into lg. pieces
- 3 1/2 Tbsps. (50g) unsalted butter
- 1/4 cup (59ml) heavy cream
- sunflower seeds, toasted (for serving)
- sunflower petals (for serving)
- sea urchin bottarga (see note below)
Heat oil in rondeau set over medium heat; add squash; cook, stirring occasionally and adding water a little at a time if squash on bottom of pan begins to darken too much, until very soft and golden brown; stir in butter and cream; season; remove from heat; puree in blender until smooth; place puree in piping bag fitted with large round tip (keep warm).
To serve, pipe puree onto plate in a circle the size of the center of a sunflower; top with sunflower seeds; garnish with petals, sticking them into puree to look like a sunflower; garnish with shaved bottarga.
What to drink: Jester King Provenance Orange-Grapefruit Citrus Saison
Chef’s Note: To make sea urchin bottarga, place sea urchin roe in dehydrator set at 57°F; dehydrate 2 days.