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- Sea Urchins with Creamy Vegetable Sauce
Sea Urchins with Creamy Vegetable Sauce
Featuring a unique taste and presentation, this sea urchin recipe is sure to impress your guests!
- Ingredients:
-
- 12 sea urchins
- ½ cup (125 ml) equal parts celeriac, carrots and leeks, diced
- 1 shallot, minced
- 1 tsp tomato concentrate
- 2/3 cup (167 ml) fish stock
- 1 tbsp (15 ml) white wine
- ¾ cup (187 ml) cooking cream (15%)
- Salt and pepper to taste
- Juice of half a lemon
- Method:
-
- Cut open the sea urchins with scissors. Save and strain the liquid though a fine sieve. Scoop out the orange sea urchin roe and rinse under cold water.
- Pour the liquid into a pot and add vegetables, shallot, tomato concentrate, fish stock and white wine. Simmer until reduced to half.
- Add the cream and let simmer for 10 to 15 more minutes. Season and add lemon juice.
- Deposit the roe in heated serving dishes, top with sauce and serve.
- Preparation time
- 15 minutes
- Cooking time
- 15 minutes
- Servings
- Serves 4
Sponsor
This recipe was created by Chef Yvan Belzile for Exploramer as part of their Smarter Seafood program, which promotes the sound management of marine resources. This accreditation program encourages fish merchants and restaurant owners who are committed to the sustainable development of the St. Lawrence to encourage the consumption of a wide variety of marine species. This in turn allows fishermen to diversify their catches, which will reduce the overfishing of certain species.
This initiative is in line with Exploramer's mission of promoting and preserving the St. Lawrence environment. Exploramer offers its visitors the opportunity to discover the St. Lawrence via an aquarium, a museum, sea excursions and an educational program.
This initiative is in line with Exploramer's mission of promoting and preserving the St. Lawrence environment. Exploramer offers its visitors the opportunity to discover the St. Lawrence via an aquarium, a museum, sea excursions and an educational program.
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