Sea Urchin Soup Recipe

This topic contains 5 replies, has 2 voices, and was last updated by  Allan 17 years, 6 months ago.

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  • #39725


    Ang Sea Urchinkinakaon yan kang mga Lobsterr asin Kasag (apod sa Ingles phylum/clash “INVERTI-BRATES”) Kung dakulon na sea-urchin sa area nindo, gustong sabihon wara na nin kasag o lobsterr. So, sea urchin na lang ang pontiryahin kung mayong maginibo.
    Sa observasion ko, mas masiram ang kasag na hali sa Visaya keysa sa Bicol. Pero, nadifisalan sindang magdakop nin Visayang Kasag. Totoo ining pigsabi kong observation.

  • #39724


    Baked Sea Urchin with Sea Urchin Butter12 x sea urchins in shells1 cup unsalted butterfreshly-ground white pepper2 tbl fish stock1 tbl heavy cream1 pch cayenne pepperCoarse salt to taste 1 tsp fresh lemon juice Seaweed (optional) 1 whl lemon halved Method : Heat oven to 450 degrees. Cut away the flat bottom of the sea-urchin shell with scissors; pour away liquid. Scrape out membrane with the end of a spoon’s handle. Set aside the six most attractive urchins in a baking dish.Scoop the flesh out of the remaining six to yield about 1/2 cup. Pulse in food processor for 5 to 8 seconds. Add butter, and blend until thoroughly emulsified; add more butter if necessary. Press the urchin-butter mixture through a sieve with a spatula.Bake the whole sea urchins 4 to 5 minutes.Meanwhile, combine stock, cream, cayenne, salt, and pepper, to taste, in a small saucepan over medium heat. Add urchin-butter mixture, stirring constantly, until resulting emulsion thickens. Adjust seasoning; add lemon juice.Remove sea urchins from oven. Arrange them on a bed of seaweed, drizzle with Sea Urchin Butter, and garnish with lemon halves.Serves 2.
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    ID:2 Crab with Truffled Mashed Potatoes and Sea Urchin SauceTruffled Mashed Potatoes:1 lb Yukon Gold, Yellow Finn or russet potatoes, peeled and halved Salt and pepper to taste 1/2 cup heavy cream 2 tbl unsalted butter 1 tbl white truffle oil 3 oz fresh or frozen black truffle, (2 tablespoons if minced) Sea Urchin Sauce: 4 tbl unsalted butter, room temperature 1 x shallot, minced 1/4 cup dry white wine 1 x spring thyme 1/4 cup clam juice 1 oz sea urchin roe, chopped salt and pepper to taste 8 oz fresh Dungeness crab meat fresh chive for garnish Method : To make potatoes:In a large saucepan, cover potatoes with cold water by 1 inch. Add salt and bring to a boil. Reduce heat to a simmer and cook potatoes until tender, about 40 minutes. Drain and return potatoes to saucepan. Over low heat, cook potatoes until a film begins to appear opaque, 3 to 4 minutes. In another saucepan, heat cream and butter until hot. Using a food mill or ricer, puree potatoes. Whisk hot cream mixture into potatoes until absorbed. Transfer potatoes to a bowl; loosely cover with aluminum foil, set over (but not touching) warm water for up to one hour before serving. Just before serving, stir in the truffle oil and chopped truffles. Season to taste with salt and pepper.To make sea urchin sauce:In a small saucepan, melt 1 tablespoon of butter over low heat. Add shallots and cook until translucent, about 2 minutes.Add wine, increase heat to medium-high, and cook to reduce liquid by half.Add thyme and clam juice and cook to reduce to 3 or 4 tablespoons. Reduce heat to low and whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, to make an emulsified sauce and strain through a fine-mesh sieve. Add sea urchin roe. Season to taste with salt and pepper. Set over warm water (but not touching) for up to 1 hour before serving.To serve:Warm crabmeat in a bowl set over warm water. Put 1/4 of the warm mashed potatoes in the center of plate. Top with crabmeat and spoon on some of the sea urchin sauce. GGarnish with chives.Chef’s tip to simplify: “The most complicated this here is the sauce; try anchovy butter in place of the sauce. It’s quick and easy, and would be an interesting addition to this dish.”
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    ID:3 L’oursinade De Bonfield2 tbl butter 3 tbl minced shallots 2 cup white wine 2 lt light cream 3/4 lb sea urchin roe white pepper to taste 1/8 tsp salt Method : Saute shallots in butter to soften Add white wine and reduce to syrup Add cream and bring to boil Press sea urchin roe through sieve or strainer Garnish with red caviar or fresh green chives Serve with garlic toast fingers.
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    ID:4 Linguine with Sea Urchins1 lb Fresh sea urchin roe chopped in thumbnail size pieces 3 x Scallions thinly sliced 1 x Yellow zucchini sliced paper thin 2 1/2 cup Roughly-chopped overripe plum tomatoes (abt 6 tomatoes) 1/2 cup Extra-virgin olive oil Juice and zest of 2 lemons 2 tbl Hot crushed peppers 1/2 tbl Sea salt 1 lb Linguine 1/2 cup Finely-chopped Italian parsley (abt 2 bunches) Method : Place 6 quarts water to boil and add 2 tablespoons salt.In a large earthenware serving bowl, place half the urchins, scallions, zucchini, tomatoes, olive oil, lemon zest and juice, hot pepper and sea salt and allow to stand.Cook pasta according to package instructions until al dente and drain well. Pour pasta into bowl with urchin roe mixture and toss like a salad to mix well. Place remaining urchins over top, sprinkle with parsley and serve.This recipe yields 4 servings.
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  • #39723


    COOKING WITH SEA URCHIN. In place of Salmon, probably a Tuna or aMahi-Mahi.

    Salmon Fillet with Sea Urchin Risottoby Chef Dieu Ho

    Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.
    4 ounces Chinook salmon fillet 1 cup arborio rice 1 1/2 cups chicken stock 1/2 cup whipping cream 1 tablespoon chopped shallots 2 pieces sea urchin 1 cup garden greens 1/2 cup lemon verbena 2 tablespoons reduced balsamic vinegar 8 tablespoons olive oil 1/2 piece lemon 2 teaspoons butter Fleur de sel Freshly ground pepper
    Makes 4 servings

    1. In a sauce pan heat up 1 tablespoon olive oil and 1 teaspoon butter. Sweat the chopped shallot. Add the rice and then the chicken stock. Cook on medium heat and stir occasionally. 2. In a non-stick sauté pan heat up 1 tablespoon olive oil and 1 teaspoon butter. Sear the salmon fillet on medium high heat, turning frequently until done. You can also turn it once and finish it in the oven at 375°F. 3. When the rice is just about cooked add the cream. Season with salt and pepper. At the very end add the sea urchin and stir the rice well. 4. In a blender add 5 tablespoons olive oil to the lemon verbena and blend well. Set it aside. 5. Toss the garden greens with olive oil and lemon juice. Season with salt and pepper. 6. Place the risotto on a warm plate and arrange the garden greens and salmon fillet on top. Drizzle with balsamic vinegar and lemon verbena oil.

  • #39722


    Amy, Sea Urchin lang palan ang edible. Jelly Fish NO. Ang pag holi kaan (Sea Urchin) pasil sana ang pa-in. Mag tindog ka sa harapan kan beach (sa may tubig siempre) ma rarani naan. Its always a brilliant idea na mag gamit ka nin snorkel. Saro palang ini na nahiling kong recipe sa Internet. Pag ulita porbaran ta ini.

    Oyster and Sea Urchin Stew

    “> [Reset]
    Keys : Main Dish Oysters Seafood Shellfish Warm

    Ingredients :


    Sea urchins

    (or 1/2 cup urchin roe)

    Spinach leaves

    Fresh lemon juice

    Heavy cream

    Salt to taste

    Freshly-ground white pepper to taste

    Finely-chopped fresh chives or parsley
    Method :

    Shuck the oysters into a bowl and refrigerate. Discard the shells.
    Cut into the top of the sea urchins and then around the sides with a strong pair of scissors. Carefully spoon out the orange or yellow roe and reserve it in a small bowl in the refrigerator. If you’re serving the stew in the sea urchin shells, scrub them thoroughly and dry them in a 200 degree oven.
    Blanch the spinach leaves in boiling water for 30 seconds, rinse them in a colander under cold running water, squeeze out the excess water and reserve.
    Warm the oysters in their liquid in a saucepan over medium heat until the liquid barely begins to simmer at the edge of the pan and the oysters begin to curl around the edges, about 3 minutes.
    With a slotted spoon, transfer the hot oysters to a clean kitchen towel or clean napkin so any grit will pull off the oysters and cling to the towel. Strain the oyster-cooking liquid through a fine strainer into a clean saucepan.
    Add the lemon juice and 4 tablespoons of the heavy cream to the oyster liquid and simmer gently for about 5 minutes, until the mixture has the consistancy of cold heavy cream. Meanwhile, simmer the remaining tablespoon of cream in a small pan until it thickens. Season with salt and pepper and add the spinach. Stir for a minute over medium heat to heat the spinach. Arrange the spinach in a small mound in the center of each soup plate or sea urchin shell.
    Gently stir the chives, oysters and sea urchin roe into the oyster sauce and heat gently – without boiling – for about 30 seconds. Arrange the oysters and roe around and over the spinach. Make sure everyone gets 4 oysters. Spoon over the sauce. Serve immediately.
    This recipe yields 4 servings.

  • #28700


    @HUNK….sige daw tabi ipublish mo ang recipe kan SEA URCHIN SOUP para

    probaran ta daw kung masiram man iyan…haha…Ako ma uli man sa JULY …

    sain ka tabi sa BICOL?

  • #28667


    Paguli ko dian sa July, ipagluto ko kamo nin “Sea Urchin Soup”. Marhay an para malinigan ang mga beach resort kan mga matinikon naan. Saro an sa mga nakakapagdiskareds sa mga torista sa Bicol ang paglangoy mo sa sand ay matinik ka! Masiram ang sabow kaini.

    Hahanapon ko ang recipe kan jelly fish na saru pang dakulang problema.

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