Sea Urchins in Aromatic Hollandaise Sauce over Yogurt

Sea Urchins

1. Open the sea urchins with a scissors with a round cut at the top or mouth end (use gloves to protect your hands).
2. Then remove the roe with a spoon very carefully so they don´t break.
3. Save the water of the urchins to clean the roe later. If we clean them with their own water, they won´t lose flavor.
4. Save the shells for the final presentation.

Aromatics

1. Carefully clean all the aromatic herbs.
2. Peel the stalks of celery and cut into a fine julienne.
3. Do the same with the apple and the fennel.
4. Mix the yogurt with the sea urchins water, a spoon of Arbequina olive oil and salt flakes.

Hollandaise Sauce

1. Prepare in the traditional way.

Serving Suggestions

1. You can place the sea urchins in a long platter preferably three urchins per plate.
2. Fill every washed sea urchin shell with about 4 roes, carefully placing and covering them with two spoons of hollandaise sauce lengthwise.
3. Give them two minutes under the oven grill in order for them to temper.
4. Now add a soup spoon of yogurt and place the mixed aromatic herbs on top.
5. Finish the dish with drops of olive oil and a pinch of salt over the aromatics.