Erizos de Mar (Stuffed Sea Urchins)
Ingredients
- 2 pcShallot (finely minced)
- 30 gUnsalted butter
- 50 mlDry white wine
- 100 mlCream
- 40 gBreadcrumbs
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 12 pcFresh sea urchins (fresh)
Method
A smooth texture that melts in the mouth, enhanced by the powerful briny taste of the roe. The breadcrumbs provide the necessary crunch under the grill to contrast with the cream-bound filling.
- 1
Using scissors, cut a circle around the top of the sea urchins. Pour out the water and carefully remove the orange roe with a small spoon without breaking them. Rinse the empty shells with clean water.
- 2
In a pan, sweat the shallot with butter until translucent. Deglaze with dry white wine and reduce by half over high heat until the alcohol scent disappears.
- 3
Add the cream and the sea urchin roe. Stir gently over low heat. The sauce should coat the back of a spoon. Season with sea salt and black pepper.
- 4
Fill the clean shells with the mixture. Sprinkle with breadcrumbs. Place under the grill until the crust is golden and crispy.
Frequently asked questions
How do you get this dish right?
- Use a protective glove to open the sea urchins; the spines are sharp.
- Do not boil the filling once the roe is added, or they will lose their delicate texture.
- The breadcrumbs should just brown; keep a close eye on the grill.
How long does this dish keep?
Consume immediately after cooking. Does not store well.
