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Sea urchin on cauliflower cream

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Ingredients for 4 servings:

  • 4 sea urchins
  • 200 ml cream
  • 200 g cauliflower
  • 1 pinch(s) nutmeg
  • e.g. olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Using poultry shears, cut a hole in the sea urchin, starting at the chewing parts. Then cut around it once. This should form a shell. Carefully remove the orange “tongues,” clean them of any sand, and set aside. Rinse the sea urchin shells thoroughly. Simmer the cauliflower in the cream for about 20 minutes, then mash it. Season with salt, pepper, and nutmeg. Spoon the cream into the sea urchins and arrange the tongues on top. Drizzle with a little olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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