AHINOSALATA (SEA URCHIN ROE MEZE)
I have no great expectation of anyone ever making this, but the 'recipe' should be noted, if only for posterity's sake. If you can ever get your hands on fresh, female sea urchins, this is definitely worth trying. One of my top 3 food choices. I expect that fresh sea urchins are available wherever the freshest possible fish is, as it is used in sushi.
Provided by evelynathens
Categories Greek
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
- Enjoy with little husks of the best bread you can find.
- I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
- Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!
Nutrition Facts : Calories 121.2, Fat 13.5, SaturatedFat 1.9, Sodium 0.3, Carbohydrate 0.6, Sugar 0.2
SEA URCHIN MOUSSE WITH GINGER VINAIGRETTE
Categories Condiment/Spread Milk/Cream Fish Ginger Appetizer Chill Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 17
Steps:
- Make mousse:
- Sprinkle gelatin over broth in a small saucepan and let stand 1 minute to soften, then cook over moderate heat, stirring, until dissolved, 1 to 2 minutes.
- Force uni through a fine-mesh sieve into a bowl, scraping bottom of sieve occasionally.
- Whisk in yolk, salt, lemon juice, and cayenne, then add broth mixture, whisking. Return to saucepan and cook over moderately low heat, stirring constantly, until it registers 170°F on thermometer, 2 to 3 minutes. (Do not let simmer or egg will curdle.) Transfer mixture to a bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, until mixture is cold and the consistency of raw egg whites, about 10 minutes.
- Beat cream with an electric mixer until it just holds soft peaks, then fold cream into uni mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
- Make vinaigrette while mousse chills:
- Press hard on ginger in a small fine-mesh sieve set over a small bowl to extract 1 teaspoon juice (discard solids), then whisk in lemon juice and salt. Add oil in a slow stream, whisking until emulsified.
- To serve:
- Spoon 1/4 cup mousse onto each of 6 plates, then drizzle with some vinaigrette.
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