Sea urchin and caviar spoon

Makes one portion

Ingredients

5g sea urchin

5g caviar

5g quail yolk

1g cecina de Leon, diced cubes 1ml lemon juice

0.5g lemon zest

0.5g chopped chives

2ml soy sauce

Method

Cut a round opening in the top “shell” of the sea urchin using a small pair of pointed scissors. Drain any dark liquid and use a spoon to scoop out any other brown-black substance that is sometimes found inside the shell.

Sea urchins are five-fold symmetrical creatures, with five yellow-orange appendages that resemble tongues, both in shape and texture. Rinse out the shell for a clearer view, and use the spoon to gently scrape the yellow-orange “tongues” away from the edge of the shell, and then rinse them in fresh or salt water. If they aren’t being served immediately, make sure they remain chilled.

Arrange the sea urchin roe, add a quenelle of caviar mixed with soy sauce, and the quail egg yolk, all in a table spoon. Add the brunoise cubes of cecina and the chives. Squeeze a drop of lemon juice on top of the sea urchin and finish with lemon zest.

For maximum visual impact, decorate the plate with the sea urchin shell stuffed with seaweed (as below).