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  • Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

Posted on Jan 4th, 2016
by Nacho Manzano
Categories:
  • Hors Doeuvres & Canapes
  • Seafood Recipes

Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer
Cuisine Spanish
Servings 4 servings

Ingredients
  

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 milliliters sea urchin water
  • 2 tablespoons arbequina olive oil

Instructions
 

Sea Urchins

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

Aromatics

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

Hollandaise Sauce

  • Prepare in the traditional way.

Serving Suggestions

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

Notes

Sea Urchins in Aromatic Hollandaise Sauce over Yogurt
Tried this recipe?Let us know how it was!

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.

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