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Sea urchin mousse


(Votes count 399)

(Rating average 3,00)

Sea urchins have been consumed in the simplest form, either raw or cooked, at home and in cider houses for many years. Today, they have become raw material for more elaborate dishes.


Bring sea urchins to boil, open them with a knife and take out roes, collecting the water they let out when they open. Separately, whip eggs (yolks and whites) and immediately add heavy cream, tomato sauce, sea urchin roes and the water collected. Pour into a 1 litre and a half non-stick rectangular mould, previously covered with butter and breadcrumbs.

Put it in the oven in a bain mairie for an hour and a quarter to 225 °C. After that time, take it out of the oven and let it cool. Next, remove it from mould and serve with mayonnaise sauce.
Sea urchin mousse
  • 2 dozen sea urchins.
  • 8 eggs.
  • 1/4 l. heavy cream.
  • 1/4 l tomato sauce.
  • Butter and breadcrumbs (to cover the mould).
  • Mayonnaise sauce (for side dish).