Cold sea urchin soup
with butter beans and pimiento oil
Open the sea urchin and scoop out the roe. Set some of it aside for garnishing. Use an electric blender to make a smooth paste of the remaining roe, egg yolks, lemon juice, water and sherry. Season with salt and pepper.
Chop the pepper and the pimientos into small pieces. Fry in oil for 30 minutes. Drain well and discard everything but the liquid.
Boil the beans in lightly salted water for about
1 minute. Let it cool, then add to the soup when cold. Serve the soup with a few drops of chili oil and pieces of of roe sprinkled on top.