Sea Urchin Certains Trois (three Ways)
From elgourmand2 8 years ago
- 30 min. to make
- Serves some
Tua came in from the country last week, to do some Christmas shopping. He’s a cousin and stays with us when he comes in. He lives a looooong way out of town. He’s quiet and helpful. Throw a foam pad on the floor, give him a pillow and fresh sheets and he’s aces. Read more He likes all kinds of food. A great house guest. He always brings us something; fresh veggies form his plantation, a string of reef fish, whatever. This time it was a dozen sea urchins. I doubt your reaction would be the genuine elation I felt. These are bloody dear here and, I hear, VERY bloody dear most places. They are lovely, they are one small step beneath Caviar. I’ve mentioned Sea Urchin roe on Sushi. This is it. A few facts. Only a small part of the sea urchin is eaten – the 'gonads' or sex organs. The taste is delicate and musky. Sweet, with sea salt flavors. The edible gonads are often incorrectly labeled 'roe', easier for you to handle. They have a dark yellow-burned orange appearance, with a bumpy, tongue-like texture. The sea urchin gonads can be cooked and are sometimes puréed into a velvety-rich sauce but they are most often served raw. As with all seafood, it's important that the sea urchin is fresh. Smell is always the best indicator. With these, the spines were still moving. See less
Ingredients
- What you’ll need: shopping list
- • Fresh sea urchins. shopping list
- • 1 pair small, sharp scissors. shopping list
- • A small spoon. A grapefruit spoon works well. shopping list
- For Sushi: shopping list
- • Fresh sea urchins. shopping list
- • For sea urchin on Sushi you need Sushi. See Nigiri Sushi shopping list
- For sea urchin Au natural: shopping list
- • Fresh sea urchins. shopping list
- • Light toast. shopping list
- • A small glass of your favorite white wine or Saki. shopping list
- For scrambled Eggs: shopping list
- • Fresh sea urchins, two or three, depending on size. shopping list
- • 3 fresh eggs. shopping list
- • Salt and FG pepper, to tasted. shopping list
How to make it
- Harvesting the edible part:
- 1. If you're dealing with a small sea urchin, use a good pair of kitchen scissors to cut round the 'equator' See Photo. When dealing with a larger sea urchin, it's most common to puncture one end, and then cut a small circle of shell out of the bottom, so that the majority of the shell stays intact. How do you keep from getting stuck? A heavy duty glove on your off hand helps. Trim off the longer, sharper spines See Photo. I always get stuck. Vinegar helps.
- 2. Drain any dark-colored liquid and then use a spoon to scoop out any other brown-black substance inside the shell See Photo. Sea urchins are five-fold symmetrical creatures, with five yellow-orange gonads running up the inner wall. These look like little tongues. These are the harvest.
- 3. Rinse out the shell at this point, to have a clearer view.
- 4. Use the spoon to gently scrape the orange gonads away from the edge of the shell and then rinse them in fresh, or salt water See Photo. If they aren't being served immediately, then make sure that they remain chilled and use as soon as possible.
- For Sushi: Just spoon the correct amount on the Sushi. See Photo
- For Au Natural:
- 1. Just spread some on toast, or Maybe no toast. See Photo
- For Scrambled Eggs: I never do this.
- 1. Scramble three large eggs.
- 2. Add salt and FG Pepper.
- 3. Add the harvest from 2 or three sea urchins. Depending on size.
- 4. Scramble again, cook and serve.
- If you’re not using the harvest immediately, wrap tightly in plastic wrap and refrigerate. Use as soon as possible.
- Please don’t run screaming into the street. These are miles better than fried grasshoppers.
- "Twenty years from now you will be more disappointed by the things you didn't do, than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain
People Who Like This Dish 2
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