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4
Medium
Published 2002
This may seem like an obscure recipe, but sea urchins are back in vogue and they are not always eaten raw at sushi bars. I recently prepared this recipe in Galicia as a first course, before a lunch of lampreys cooked in a sauce finished with their blood (like a true coq au vin or jugged hare). But the first time I cooked a sea urchin soufflé was in 1975.