• Home
  • Fall
  • Sea Urchins in Aromatic Hollandaise Sauce over Yogurt
0 0
Sea Urchins in Aromatic Hollandaise Sauce over Yogurt

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Sea Urchins
12 Sea Urchins
Hollandaise Sauce
2 Egg Yolks
2 tablespoons Modena vinegar
2 tablespoons Water
100 grams Butter
Aromatics
50 grams Greek Yogurt
1 bunch fresh chervil
chive points
1/2 bulb small fennel
1 stalk celery and leaves
1/4 granny smith apple
sorrel leaves
20 millilitres sea urchin water
2 tablespoons arbequina olive oil

Sea Urchins in Aromatic Hollandaise Sauce over Yogurt

Features:
  • Serves 4
  • Medium

Ingredients

  • Sea Urchins

  • Hollandaise Sauce

  • Aromatics

Directions

Share

Nacho Manzano

Nacho Manzano comes from Asturias, a region in the North of Spain which has one of the strongest cuisines in Spain. A montainuos region by the sea. Chef Manzano has access to a wealth of produce, from the best meat, game, vegetables and dairy products from the land to the finest fish and seafood from the sea. Working with local producers while using the most avant-garde technique chef Manzano has single-handedly evolved and modernised cuisine of Asturias. Most importantly, his talent, good nature and humility have earned him unanimous respect and appreciation from peers, food critics and foodies alike. He is a creative chef, who began his profession at the early age of 15 at Casa Victor Restaurant in Gijon. At the age of 22 he took on the responsibility of managing his own Restaurant, “Casa Marcial", his parents’ former bar.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
MINI MADELEINES
next
Jugged Hare Recipe by Chef Stephen Englefield
previous
MINI MADELEINES
next
Jugged Hare Recipe by Chef Stephen Englefield

Add Your Comment