Sea Urchin Cream, Krem d’Oursin

– posted by

– modified by Bollerix

Cut open the sea urchin. With a crockery hanger, take the sea urchin in your left hand, flat bottom up. Cut out a circular piece with the scissors, pull it out and throw it away – with the attached innards and eating utensils. Collect the juice through a sieve in a baking dish. The ovaries or gonads, which the experts call tongues, are taken out with a spoon. The collected urchin juice and the tongues form the special flavor of the sauce.

Heat the butter in a pan and sauté the shallot cubes. Add the wine or champagne and reduce by half.

Then add the fish stock and the sea urchin juice, reduce by half again.

Stir the creme fraiche mixed with the egg yolks until smooth into the warm reduction. Strain the alloyed sauce through a sieve and finally beat it with a hand mixer.

The alloyed sauce must not make more in any case, so that the egg yolks do not curdle. Therefore, while carefully heating, beat constantly.

Season to taste and fold in the sea urchin tongues just before serving.

The fine creamy sauce with its distinct sea urchin aroma is an excellent accompaniment to poached or possibly steamed noble fish such as sole, turbot or possibly parsley. It goes equally well with fine dumplings, timbales or possibly souffles.

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