60 min
Type of dish: Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sea urchins 1.0 kg
Shallots 0.05 kg
Monkfish tail 0.2 kg
Langoustine 0.1 kg
Plain flour 0.02 kg
Cava 0.25 l
Fumet 1.0 l
Bifidus yoghurt 2.0 ud
Granny Smith apple 0.1 kg
Olive oil 0.05 l
Sugar 0.02 kg
Coarse salt 0.5 kg
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration

For the urchins:

  • Open the urchins from the top with scissors in a round shape.
  • Strain the water from the urchins and keep the eggs in it.
  • Wash the shells well and set aside.

For the filling:

  • Soak the chorizo peppers and remove the pulp.
  • Chop the shallot into brunoise and sauté.
  • Cut the monkfish into 1/2 cm cubes, then peel and chop the shrimp.
  • Add the pulp of the chorizo pepper, the monkfish and the shrimp to the sautéed shallot.
  • Sauté everything together, thicken with flour, add the cava, let reduce and then add the fumet and half the water from the urchins.
  • Let boil for 10 minutes and then add salt if required.

For the bouquetiere of fresh vegetables + diced cheese + cherry tomato.

For the basic vinaigrette.

For the yogurt and apple sauce:

  • Peel the apple and cut it into small cubes (3-4 mm).
  • Sauté in mild olive oil and add the desired amount of sugar.
  • Leave to cool and mix with the Greek yogurt. Keep in the refrigerator.

HOW TO SERVE

  • Stuff with the filling up to the middle of the shell, then place 2 roes on top and cover with more filling.
  • Finally add the 3 remaining roes with some of the sea urchin water.
  • Place in the oven at 180 ºC for 6-8 minutes (they have to be very hot).
  • Place coarse salt on a slate plate and heat up in the grill.
  • Place the urchins on the salt.
  • Serve the salad and the yogurt and applesauce on the side.
Nutritional information (1 portion)
Fiber 10.38 g
Saturates 5.18 g
Monounsaturated fatty acids 16.93 g
Polyunsaturated fatty acids 2.37 g
Cholesterol 37.3 mg
Calcium 332.63 mg
Iron 5.29 mg
Zinc 2.19 mg
Vitamin A 282.17 ug
Vitamin C 75.42 g
Folic acid 267.55 ug
Salt (Sodium) 39289.48 mg
Sugars 33.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.