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4.9 from 144 votes

Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt

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

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

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
    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