Cream of Sea Urchin and Fennel

Credit: Credit: Rina Nurra



Step 1: Lobster Broth

Sweat the vegetables in some of the oil with a pinch of salt. Add the bouquet garni and garlic. Cook for 4 minutes without browning.

Brown the lobster shells separately in the rest of the oil. Drain, add to the vegetables, and stir.

Moisten with the fish stock or water.

Cook over medium heat, skimming regularly to remove all impurities.

Add the tomato paste and water as needed. Cook for 30 minutes. Strain.

Reduce to 1 cup (250 ml). Press through a conical strainer, reduce by half, then strain again.

Step 2: Sea Urchins

To cut open the sea urchins, make a hole with the tip of the scissors on one side of the top part, then cut around in a circle. Use a small spoon to gently lift out the roe. Collect the liquid in a container. You can wear gloves, if needed.

Pat the roe dry with paper towels, and strain the sea urchin liquid.

Add the lobster broth, milk, egg, lobster coral, and sugar to the sea urchin liquid. Blend. Strain two or three times.

Step 3: Fennel Cream

Sweat the fennel and onion for 15 minutes over low heat with half of the butter and the salt. Do not allow to brown. Add the stock, fennel seeds, and star anise.

Reduce by half. Add the cream, and bring to a boil for 10 minutes.

Preheat the oven to 200°F (90°C).

Strain the liquid through a conical strainer. Whisk in the rest of the butter.

Incorporate the lemon juice. Pour the sea urchin cream into 4 ramekins, and cover with aluminum foil.

Place in a bain-marie, and bake for 20 minutes at 200°F (90°C).

Step 4: Plating

When the cream is set, but still wobbly, arrange the sea urchin roe on top. Sprinkle with chives, and serve.

This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits

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