Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt
Then remove the roe with a spoon very carefully so they don´t break. Save the water of the urchins to clean the roe later.
If we clean them with their own water, they won´t lose savor. Aromatics Carefully clean all the aromatic herbs.
Peel the stalks of celery and cut into a fine julienne. Mix the yogurt with the sea urchins water, a spoon of Arbequina olive oil and salt flakes.
Hollandaise Sauce Prepare in the traditional way. Serving Suggestions You can place the sea urchins in a long platter preferably three urchins per plate. Fill every washed sea urchin shell with about 4 roes, carefully placing and covering them with two spoons of hollandaise sauce lengthwise.
Give them two minutes under the oven grill in order for them to temper. Now add a soup spoon of yogurt and place the mixed aromatic herbs on top. Finish the dish with drops of olive oil and a pinch of salt over the aromatics.
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