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.

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.

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.