Erizos de Mar (Stuffed Sea Urchins)

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.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 429
• Protein: 22 g
• Carbs: 16 g
• Fat: 29 g

Ingredients

• 2 piece Shallot ( finely minced )
• 30 g Minimum butter sweet
• 50 ml Dry white wine
• 100 ml Cream
• 40 g Breadcrumbs
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 12 piece Fresh sea urchins ( fresh )

Instructions

1. Opening the sea urchins

   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. Preparing the base

   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. Binding the filling

   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. Gratinating

   Fill the clean shells with the mixture. Sprinkle with breadcrumbs. Place under the grill until the crust is golden and crispy.

Chef's tips

• 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.

Storage

Consume immediately after cooking. Does not store well.