Prep 5 mins
Cook 0 mins
I have no great expectation of anyone ever making this, but the 'recipe' should be noted, if only for posterity's sake. If you can ever get your hands on fresh, female sea urchins, this is definitely worth trying. One of my top 3 food choices. I expect that fresh sea urchins are available wherever the freshest possible fish is, as it is used in sushi.
- 2 tablespoons finest quality extra virgin olive oil
- 1 tablespoon fresh lemon juice (only!)
- crusty bread, for dunking
- sea urchin roe, from five female sea urchins
- In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
- Enjoy with little husks of the best bread you can find.
- I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
- Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!