Ingredients

  • 4 sea urchins
  • 0.5 a carrot (very finely diced)
  • 0.25 a celeriac (very finely diced)
  • 20 ml olive oil
  • 200 ml double cream
  • 5 g unsalted butter
  • ½ clove of garlic
  • ½ a shallot
  • freshly milled white peppercorns

Method

  • Preparing the Sea Urchin:
  • To prepare the sea urchins make an incision on the top of the sea urchin taking a third off the top (much like topping an egg).
  • Keep the removed top aside to use in making the sauce.
  • Remove the flesh from the centre with a small teaspoon taking care not to damage the flesh.
  • Place flesh in a bowl.
  • Strain the juice into a separate small bowl.
  • Wash the shells and heat slightly in oven at 50°C for 2 to 3 minutes.
  • Sea Urchin Cream:
  • Place cream, shallot and garlic (not crushed as they are used just to scent and slightly taste the cream only) into a pot.
  • Bring to the boil and simmer allowing the liquid to reduce by half.
  • Pour in sea urchin juice and crushed shell and bring back to the boil. Reduce by half.
  • Remove and pass through a fine sieve.
  • Then place back in pot and add fold in the butter over a low heat.
  • Slightly sauté celeriac and carrot in a little olive oil (two to three minutes only. Season with pepper.
  • To Serve:
  • Fill the shells to half full with vegetable brunoise. Place the sea urchin flesh on top and spoon cream over sea urchin flesh. Place other half of shell over cream.