Sea urchin butter (about equal parts roe and butter by volume) gives a delicate, sea-like flavor to a variety of sauce bases. This sauce combines cream with fish velouté and has a very light, soup-like consistency. If a thicker sauce is needed, the shellfish cooking liquid should be reduced with half the cream before the egg yolk–roe mixture is incorporated. Sea urchin sauces are best served with delicate fish dishes such as poached sole, turbot, or other flat fish. Don’t let the sauce get hotter than 158°F (70°C).
|sea urchin roe|
|fish velouté, modern or classic (modern Fish Velouté or Classic Fish Velouté)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.