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Sea urchin filled with mushroom






16 sea urchins
2 egg yolks
2 dl clarified butter
Juice of 1/2 lemon
300 g mushroom
(penny bun or chanterelle)
1 ts paprika powder
Salt and pepper

How to clean the sea urchin
The delicacy of the sea urchin is the roe (gonad). In a good quality sea urchin, at least 10-15% of its body weight should be made up of this orange, solid substance.

To clean it, hold the sea urchin in your hand, “mouth” and mollusk up. Open it by making a round incision 1 cm in from the edge. Scoop the roe out with a tea spoon. Empty the shell of water and rinse it carefully, if it is to be used.

Open the sea urchins and extract the roe.
Empty the shells and rinse thoroughly.

Chop the mushroom into small pieces and brown them well.
Remove from frying pan and mix with roughly half of the urchin roe.
Put the mix into the urchin shells, and bake in oven for 5 minutes at 200 °C.

Melt the butter at low heat. Remove the surfacing milk protein. Heat the remaining roe,
the egg yolks and lemon juice in a water bath. Use a hand blender to smooth the mixture,
then dilute it with clarified butter. Pour the mixture over the sea urchins and sprinkle with paprika powder.

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