Sea Urchin Cream

Sea urchin cream is fairly easy to make and calls for very few ingredients.

At first sight the sea urchin does not look terribly appetising with its spines. Yet properly prepared, it is a wonderfully flavourful thing.

There are several ways to cook it; this one makes a smooth, flavourful cream, using only the edible part of the urchin, the roe — also called the gonad. Its taste is distinctly briny.

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What you need to make this sea urchin cream:

Fresh sea urchins — eight of them, to extract the roe (the only edible part, also called the gonad); it takes a fair number for not much flesh.
Shallots — finely sliced, they sweat in the butter to build the cream's aromatic base.
Butter — used to sweat the shallots and to bind the roux with the flour.
Flour — lightly thickens the cream once dusted into the butter.
Dry white wine — deglazes the pan and brings acidity that balances the richness of the cream.
Double cream — gives the dish its velvety texture and body.
Egg yolks — whisked in off the heat, they thicken the cream further and give it its golden colour.
Salt and pepper — to season to taste.

Why this sea urchin cream must be on your menu!

Quick despite the fancy look: barely an hour from prep to plate.
Yet the result looks like it came from a fine-dining kitchen.
Endlessly customisable: a squeeze of lemon, chives, a dash of Tabasco, a little Armagnac or Cognac, saffron, or finely diced vegetables all work well.
Few ingredients, a lot of impact: the list fits on one hand.
Served in the washed shells, it still makes an impression at the table.
For lovers of the sea: the bold, briny taste of the roe is a treat for anyone who loves seafood at its most direct.

A briny cream of sea urchin roe, built on white wine, cream and egg yolks, served in the shells.

Prep 40 min

Cook 20 min

Total time 1 h

Course: Soups Cuisine: French Keyword: Sea urchin cream Calories:

Ingredients

Servings: 4 servings

Instructions

The urchins — Wash the urchins. With scissors, cut into the mouth, the central hole, then cut around it to make a reasonably wide opening.
The urchins — Pour out the dark liquid; the central part, the mouth, should come away at the same time.
The urchins — Empty the urchins into a bowl of salted water, collecting the roe. Clean it well and drain it, then keep it in the fridge or in a bowl set over ice.
The cream — In a medium pan, melt the butter over medium-high heat. Add the shallots and sweat until translucent without colouring, about 3 to 4 minutes.
The cream — Dust the mixture with the flour. Continue cooking for 1 minute, stirring, until the flour has disappeared.
The cream — Pour in the white wine. Bring to the boil and let it reduce for about 2 minutes.
The cream — Add the cream and let the mixture reduce by a quarter, about 10 minutes.
The cream — Take the pan off the heat. Add the egg yolks, together or one at a time, whisking.
Assembly — Let it cool a little. Add all the roe to the mixture, or half of it if you would like to eat some raw with the cream. Blend with a stick blender to a smooth, pale yellow cream.
Assembly — Divide the cream between bowls or the washed urchin shells. Garnish with the remaining roe. Serve hot.

Nutrition (per serving)

Tips

Keep the roe cold, over ice, until the last moment: it is very fragile.
The shallots must sweat without colouring: any browning brings a toasted note that flattens the brine.
The egg yolks go in off the heat, or they will scramble.
Let the mixture cool a little before the roe goes in: heated, it curdles.
Serve in the washed shells — that is what makes it a starter.

Sea Urchin Cream

Sea Urchin Cream

Ingredients

Instructions

Nutrition (per serving)

Tips

Personal note

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