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Sea urchin with pea puree

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Ingredients for 4 servings:

  • 4 sea urchins
  • 200 g peas, frozen
  • 150 ml cream
  • 1 bunch of basil
  • e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Using poultry shears, cut into the sea urchin starting at the chewing parts. Then cut around it once. This should form a shell. Carefully remove the orange “tongues,” remove any sand, and set aside. Rinse the sea urchin shells thoroughly. Simmer the peas in the cream for about 5 minutes. Remove from the heat. Add the basil and puree with a hand blender. Fill the sea urchin shells with the puree. Top with the tongues and 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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