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.
I was very nervous to be cooking for
Once I bought them, I was faced with the problem of what to do with them. From somewhere in the dark recesses of my mind (perhaps from one of my favorite books, La Bonne cuisine du Comte de Nice by
Jim tried a spoonful. No word was said. He looked up slowly, fully aware of his massively theatrical effect and, rolling his eyes slowly around the room, said: “My God, that is the best thing I have ever tasted.”
Using scissors, cut a hole around the inside perimeter of the underside of each sea urchin. Discard the cut shell and clean out the inside of the remaining shell, leaving only the orange-colored roe that sticks vertically to the shell in sections.
When the shell is perfectly clean, scoop the roe into a bowl. When all the roe is out, rinse the shells thoroughly in cold water and dry the inside surfaces with paper towels. Puree the roe through a clean sieve.
Preheat the oven to 400 degrees.
To make the soufflé base, melt
Beat the egg yolks with the pureed roe and mix into the cooled soufflé base. Rub the insides of the shells with the remaining butter and dust with the remaining flour. Beat the egg whites with
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