Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt
User Reviews
4.9
Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt
Description
Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt begins by carefully opening live sea urchins and preserving their roe alongside their own seawater to clean them gently, avoiding flavor loss. The hollandaise sauce is prepared traditionally with egg yolks, butter, balsamic vinegar, and water, adding a complex tangy quality to the rich finish. Aromatics include finely julienned celery stalks, fennel, and Granny Smith apple mixed into Greek yogurt with fresh herbs such as chervil, chives, and sorrel, plus olive oil and sea urchin water, creating a vibrant, fresh counterpoint to the creamy sauce and roe.
The roe are placed back into their shells, topped with the hollandaise sauce, and briefly grilled to warm the sauce gently without overcooking the delicate roe. This careful technique preserves the marine flavor and soft texture characteristic of sea urchin while introducing bright, acidic, and herbal notes from the accompaniments. The dish is designed to combine creamy, savory, and lightly grilled elements for an elevated seafood tasting experience.
This preparation suits an elegant appetizer or tasting course where the sea urchin’s flavor is central, balanced by the sauce’s acidity and fresh yogurt-herb accompaniments.
Ingredients
SEA URCHINS
- 12 sea urchin
HOLLANDAISE SAUCE
- 2 egg yolk
- 2 tablespoons balsamic vinegar Modena
- 2 tablespoons water
- 100 grams butter
AROMATICS
- 50 grams Greek yogurt
- 1 bunch chervil fresh
- chives points
- 1/2 fennel bulb small
- 1 celery and leaves, stalk
- 1/4 apple Granny Smith
- Sorrel Leaves
- 20 milliliters sea urchin water
- 2 tablespoons olive oil arbequina variety
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
User Reviews
Overall Rating
4.9
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