Sea Urchin Sauce Recipes

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SEA URCHIN CEVICHE WITH ORANGE CHILE DE ARBOL SAUCE



Sea Urchin Ceviche with Orange Chile de Arbol Sauce image

Provided by Aarón Sánchez

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 cups fresh orange juice
1 shallot, chopped finely
1 tablespoon chopped ginger
1 stalk lemongrass
1 chile de arbol
2 garlic cloves, chopped finely
1 lime, juiced
2 fresh sea urchin
2 fresh cilantro leaves

Steps:

  • In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool. When sauce is cool, add the lime juice.
  • With a pair of scissors cut the top of each sea urchin making sure to discard any shell that might have broken loose in the urchin. With a paring knife, scoop and detach the urchin from the shell. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving.

RARE SEARED TUNA AND SCALLOP, TARO ROOT CHIPS AND SEA URCHIN SAUCE



Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce image

Provided by Marcus Samuelsson

Categories     appetizer

Time 1h5m

Yield 2 servings

Number Of Ingredients 21

Taro root
1 tablespoon clarified butter
4 thyme sprigs, leaves removed
3 garlic cloves, chopped
Salt and pepper
4 scallops
1/2 tablespoon sesame oil
1 pound tuna
2 portobello mushrooms
1 tablespoon sashimi oil, recipe follows
2 limes, juiced
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon sesame oil
1 cup chicken stock
1/2 cup fish stock
1 shallot
2 tablespoons soy sauce
1 tablespoon heavy cream
2 tablespoons butter
1 piece sea urchin

Steps:

  • Preheat oven to 350 degrees. Thinly slice the taro root and place on a roasting pan. Brush with clarified butter. Sprinkle with thyme, garlic and salt and pepper. Bake in oven until golden brown. Fry scallops in sesame oil. Sear the tuna on all 4 sides and let rest for 35 minutes.
  • Place chopped mushrooms in a roasting pan and pour the sashimi oil on top and roast for approximately 5 minutes in a 400 degree oven.
  • Bring everything to a boil in a saucepan.
  • Bring chicken stock, fish stock and shallot to a boil. Add the soy sauce and reduce. Add heavy cream and butter. Mix in sea urchin.
  • To Serve: Place 1 taro root chip on top of the plate, place 3 slices of tuna (per person) and 1 whole scallop. Garnish with mushrooms, pour the warm sashimi oil on top of the tuna and scallops. Pour the sea urchin sauce around the tuna and place 1 chip on top.

SEA URCHIN SAUCE



Sea Urchin Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 tablespoons shallots, minced (about 2)
2 cloves garlic, minced
1/4 teaspoon (pinch) crushed hot pepper flakes
1 teaspoon of dry oregano
1 tablespoon olive oil
1/2 cup of sweet vermouth (you may use white wine instead)
1/2 cup chicken stock
4 ounces sea urchin (12 to 18 whole urchins)
1/2 cup butter, cut into chunks
1 tablespoon chopped parsley
Salt and ground black pepper to taste
1/2 pound shucked and cooked lobster meat

Steps:

  • In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.

THE RIPPER'S PASTA WITH UNI AND CAVIAR



The Ripper's Pasta With Uni and Caviar image

Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly and exquisitely plated. I've doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.

Provided by Anthony Bourdain

Categories     Pasta     Seafood     Parmesan     Caviar     Dinner

Yield Serves 4 as an appetizer

Number Of Ingredients 9

1/2 cup (4 ounces) sea urchin roe (uni)
1/2 cup unsalted butter, at room temperature
Fine sea salt and Espelette pepper, to taste
4 ounces thin spaghetti
2 teaspoons very finely chopped chives
1 tablespoon finely grated Parmiggiano-Reggiano cheese
Freshly ground white pepper to taste
1/2 lemon, seeds removed
1 ounce Iranian osetra caviar or best available (optional)

Steps:

  • Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
  • Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
  • Once the water is boiling, add the spaghetti and cook it until just al dente.
  • While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
  • Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
  • Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.

SPICY SPAGHETTINI WITH SEA URCHIN AND TOMATOES



Spicy Spaghettini With Sea Urchin and Tomatoes image

Provided by Julia Moskin

Categories     quick, pastas, appetizer

Time 20m

Yield 4 first-course servings

Number Of Ingredients 9

8 ounces dry spaghettini or spaghetti, or long fresh pasta such as tagliolini
3 tablespoons extra virgin olive oil, more for drizzling
6 cloves garlic, peeled
1/4 to 1/2 teaspoon crushed red chili flakes
10 to 12 ounces grape or cherry tomatoes, preferably organic, halved
Sea salt
About 2 1/2 ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
Freshly grated zest of half an organic lemon (optional)
Small handful flat-leaf parsley leaves, freshly chopped

Steps:

  • Bring a medium pot of water to a boil over high heat. Break or cut pasta in half to help it cook evenly. Meanwhile, in a skillet large enough to hold pasta later on, heat olive oil over medium heat. Add garlic, reduce heat to low, and slowly cook on all sides, turning often, until cloves are lightly browned and caramelized, about 10 minutes.
  • Raise heat under skillet to medium, add chili flakes and cook, stirring, until toasted, about 2 minutes. Add tomatoes and cook, turning gently, just until wilted.
  • When water boils, add a couple of tablespoons of salt and pasta. Stir well and bring back to boil. Cook, stirring often. When pasta is cooked through but still firm, drain, reserving 1 cup cooking water.
  • Turn heat under skillet to low. Add about 3/4 of the sea urchin to skillet with a sprinkle of salt and a splash of pasta cooking water. Add pasta to skillet and toss thoroughly but gently over low heat, adding pasta cooking water and more oil to taste if mixture is dry. Taste for salt and toss in lemon zest, if using, and parsley. Serve hot, decorating each serving with remaining sea urchin.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 372 milligrams, Sugar 2 grams

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