Chef Josiah Citrin, Melisse Restaurant, Santa Monica, CA, Los Angeles, California, Lemon Moon, West Los Angeles, In Pursuit Of Excellence, Pecan Yams, Recipes, What to cook, Scallop And Uni, Hokkaido Scallop with Sea Urchin, Yuzu and Prawn Salt
What
Recipes for Scallop & Uni and Pecan Yams from chef Josiah Citrin of restaurant Melisse in Los Angeles, CA.
Who
Josiah Citrin is the chef / owner of Mélisse Restaurant in Santa Monica, and co-owner of Lemon Moon Café in West Los Angeles, California.
Why
Los Angeles native, chef Josiah Citrin, is dedicating to sourcing ingredients from local farmers for his seasonally-inspired French cuisine.
Hokkaido Scallop with Sea Urchin, Yuzu and Prawn Salt
Recipe courtesy of chef Josiah Citrin, Mélisse Restaurant, Santa Monica, CA
Yield
Serves 6
Ingredients
Sea Urchin Panna Cotta
- ½ cup milk
- 8 sea urchin tongues
- ¼ cup heavy cream
- 1 ½ gelatin leaves, bloomed
- 1 teaspoon soy sauce
- ½ yuzu, juiced
- ¼ cup heavy cream
- ¼ cup crème fraiche
- Sea salt to taste
Yuzu Geleé
- 1 cup Yuzu Juice
- ¼ cup simple syrup (boil ¼ cup water and ¼ cup sugar for 3 minutes)
- ½ teaspoon agar agar
- 1 gelatin sheet, bloomed
- 1 tablespoon extra virgin olive oil
Scallops
- 2 large Hokkaido sea scallops
- 1 teaspoon prawn salt or fleur de sel
- 1 teaspoon chives, finely chopped
- 1 purple perilla leaf, julienned
- 1 tablespoon diced tomatoes, cut into brunoise
- 1 tablespoon extra virgin olive oil
- Zest of 1 fresh yuzu
Directions
Sea Urchin Panna Cotta
1) Bring the milk to a boil.
2) Add the sea urchin tongues and bloomed gelatin.
3) Blend with an immersion blender until smooth.
4) Add the soy sauce and yuzu juice.
5) Add the cream and crème frâiche and mix well.
6) Season to taste with sea salt.
7) Strain through a chinois into a small bowl.
8) Refrigerate for at least 3 hours, or until set.
Yuzu Gelée
1) Bring Yuzu juice and simple syrup to a boil.
2) Whisk in the agar agar and continually whisk while cooking for 2 minutes.
3) Add the bloomed gelatin and mix well.
4) Pour into a small square container that can hold 1 ½ cups.
5) Refrigerate for 3 hours.
6) Remove the yuzu gelée from the container and cut into small dice.
7) Store in the refrigerator
To Serve
1) Using a sharp, thin knife, slice each scallop into 3 thin, round slices.
2) You should have a total of 6 slices of scallop.
3) Spoon a small quenelle of Sea Urchin Panacotta per on six small chilled plates.
4) Gently lay the sliced scallops over the quenelles.
5) Season with the prawn salt.
6) Garnish the scallops with chives, perilla, tomato and Yuzu Gelée.
7) Finish with extra virgin olive oil and grated yuzu zest.
Chef Josiah Citrin - Recipes
December 12, 2011
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Pecan Praline Crusted Yams
Recipe courtesy of chef Josiah Citrin, Mélisse Restaurant, Santa Monica, CA
Ingredients
Yams
- 5 lbs yams, peeled and cut into large dice
- 8 tablespoons butter
- 2 eggs
- ½ cup milk
- ½ cup brown sugar
Pecan Crust
- 2 cups brown sugar
- 2 cups cream
- 4 cups pecans, toasted and rough chopped
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 8 tablespoon butter, melted
- 4 tsp vanilla extract
Directions
Yams
1) Cook yams in salted boiling water until soft.
2) Remove from heat and strain completely.
3) Place in a mixing bowl, add the butter and beat with a whisk until smooth.
4) Add the eggs and whisk again to incorporate.
5) Scald the milk in a saucepan and add to the yams.
6) Add the sugar and mix well.
7) Place in a baking dish.
Pecan Praline Crust
1) Melt 2 tablespoons of the butter and place in heavy saucepan.
2) Add the cream, sugar, pecans, and spices and whisk until well combined.
3) Bring to boil, reduce to simmer and cook for five minutes mixing often.
4) Remove from heat and add vanilla extract.
To Finish
1) Pour pecan praline over yam mixture and bake in pre-heated 375 degree F oven for 20 minutes.
2) Use a cake tester to check for doneness.
3) Serve hot.
Melisse Restaurant - Santa Monica | Lemon Moon - West Los Angeles, CA | Los Angeles, CA
Photographs courtesy of Josiah Citrin
MÉLISSE
Santa Monica
French
1104 Wilshire Boulevard
Santa Monica, CA 90401
T: 310.395.0881 (make a reservation)
Website
Lemon Moon
West Los Angeles
American
12200 W Olympic Boulevard
Los Angeles, CA 90064
T: 310.4442.9191
Website
Cookbooks
- In Pursuit Of Excellence [buy it]
Recommendations
Josiah Citrin’s recommendations for where to eat, drink and shop in Los Angeles, CA.
