Sea Urchin Brushetta
This is a perfect way to serve and enjoy sea urchins.
The fresh citrus marinade ever so slightly cooks the sea urchins and helps to enhance their delicately fragrant flavour whilst the crunch of the toast compliments the urchins smooth creamy texture.
Ingredients
Serves 4 as a starter. Aim for 2 clusters of roe per slice of ciabatta and 2 slices of ciabatta per person.
1 Ciabatta, sliced
16-20 clusters of sea urchin roe
2 tablespoons of extra virgin olive oil
handful of chopped coriander
2 tablespoons of lemon juice
Preparation
Begin by tossing the sea urchin roe in the lemon juice, some of the olive oil the coriander and then leave to marinade while you grill the ciabatta.
Heat a griddle pan until it is smoking hot. Place the sliced ciabatta over the grills and leave until clearly defined griddle marks have been achieved.
Brush the ciabatta slices with some olive oil. Spoon over the sea urchins and serve drizzled with a little more oil and squeeze of lemon juice and a sprinkle of coriander.
7am, Tuesday 26 February, 2008