Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

Name: Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 sea urchins; 2 egg yolks; 2 tablespoons Modena vinegar; 2 tablespoons water; 100 grams butter; 50 grams Greek yogurt; 1 bunch fresh chervil; chive points; 1/2 bulb small fennel; 1 stalk celery; 1/4 granny smith apple; Sorrel Leaves; 20 milliliters sea urchin water; 2 tablespoons arbequina olive oil

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4.9

144 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
4 servings
Course
Appetizer
Cuisine
Spanish

Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

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 milliliters sea urchin water
2 tablespoons arbequina olive oil

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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.