1 Tbs flaky sea salt
150g sea urchin, scooped from the shell
1 large handful (about 75g) shimeji mushrooms
1 small abalone, about 9cm in diameter
4 Tbs unsalted butter
Flaky sea salt
2 Tbs brandy
125mL chicken stock reduced by 75%
1/2 tsp abalone liver soy sauce, pureed abalone liver or shoyu
4 nasturtium leaves for garnish
Salt-pickled sea urchin:
Line a small rectangular pan with a bamboo sushi rolling mat, topped with a piece of muslin (cheesecloth). Sprinkle a thin layer of salt onto the cloth and place the sea urchin side by side on the salt in one layer.
Lay another small piece of muslin of top and pat down carefully around the sea urchin to enclose. Sprinkle the rest of the salt on top and leave at room temperature for 3 hours to cure.
Pat dry and store in the refrigerator, but use within a few days.
Brush the shimeji mushrooms clean and trim their bases. Quarter the abalone and cut about 4 lengthwise slits around each quarter,
which will create an oblong star effect when cooked.
Heat 3 tablespoons of butter in a medium cast-iron frying pan over low-medium heat and sear the abalone and shimeji gently on all sides, sprinkling a pinch of salt while cooking. Swirl in the brandy, adjust to high heat and tilt the pan to flambe.
Add the chicken stock, abalone soy sauce and simmer for 1 minute, before stirring in the remaining tablespoon of butter and another pinch of salt.
Spoon 1 piece of abalone and a few mushrooms onto each of 4 small plates. Dot a few small pieces of salted sea urchin around each plate and drizzle over the sauce.
Garnish with a nasturtium leaf and serve immediately.