Best 3 Ahinosalata Sea Urchin Roe Meze Recipes

SEA URCHIN BRUSCHETTA

Steps:

• Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)

OYSTERS ON THE HALF SHELL WITH ASIAN DIPPING SAUCE

Steps:

• Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.
• Open the oysters or have a fish market open them and arrange them on the half shell.
• Serve with dipping sauce.

SEA URCHIN MOUSSE WITH GINGER VINAIGRETTE

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.