Baked Sea Urchin with Sea Urchin Butter
Try this Baked Sea Urchin with Sea Urchin Butter recipe, or contribute your own. "Baked" and "Stewart" are two of the tags cooks chose for Baked Sea Urchin with Sea Urchin Butter.
Yield: 2 servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
0 people trying soon
Baked Sea Urchin with Sea Urchin Butter Preparation
Heat oven to 450 degrees. Cut away the flat bottom of the sea-urchin shell with scissors; pour away liquid. Scrape out membrane with the end of a spoons handle. Set aside the six most attractive urchins in a baking dish. Scoop the flesh out of the remaining six to yield about 1/2 cup. Pulse in food processor for 5 to 8 seconds. Add butter, and blend until thoroughly emulsified; add more butter if necessary. Press the urchin-butter mixture through a sieve with a spatula. Bake the whole sea urchins 4 to 5 minutes. Meanwhile, combine stock, cream, cayenne, salt, and pepper, to taste, in a small saucepan over medium heat. Add urchin-butter mixture, stirring constantly, until resulting emulsion thickens. Adjust seasoning; add lemon juice. Remove sea urchins from oven. Arrange them on a bed of seaweed, drizzle with Sea Urchin Butter, and garnish with lemon halves. Serves 2. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 852 Calories (kcal); 95g Total Fat; (97% calories from fat); 2g Protein; 4g Carbohydrate; 259mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Baked Sea Urchin with Sea Urchin Butter. Be the first to review it!