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Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt
4.9 from 144 votes

Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

This recipe presents fresh sea urchin roe served in their cleaned shells, topped with a hollandaise sauce enhanced by balsamic vinegar for acidity and an aromatic yogurt mixture blended with herbs and sea urchin water. The combination offers a rich yet balanced seafood appetizer that uses the natural brininess of sea urchins alongside creamy and tangy sauces, prepared carefully to maintain delicate textures.

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

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
    Cup of Yum
  1. Open the sea urchins with a scissors with a round cut at the top or mouth end (use gloves to protect your hands).
  2. Then remove the roe with a spoon very carefully so they don´t break.
  3. Save the water of the urchins to clean the roe later. If we clean them with their own water, they won´t lose flavor.
  4. Save the shells for the final presentation.
Aromatics
  1. Carefully clean all the aromatic herbs.
  2. Peel the stalks of celery and cut into a fine julienne.
  3. Do the same with the apple and the fennel.
  4. Mix the yogurt with the sea urchins water, a spoon of Arbequina olive oil and salt flakes.
Hollandaise Sauce
  1. Prepare in the traditional way.
Serving Suggestions
  1. You can place the sea urchins in a long platter preferably three urchins per plate.
  2. Fill every washed sea urchin shell with about 4 roes, carefully placing and covering them with two spoons of hollandaise sauce lengthwise.
  3. Give them two minutes under the oven grill in order for them to temper.
  4. Now add a soup spoon of yogurt and place the mixed aromatic herbs on top.
  5. Finish the dish with drops of olive oil and a pinch of salt over the aromatics.

Notes