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Rey (Rose Pompano) in sea urchin sauce


(Votes count 502)

(Rating average 3,01)

Fish accompanied by a sauce made with one of the greatest gastronomy pleasures offered by the sea, "oricios" (sea urchins).


Cut Rose Pompano into four fillets and season with salt and pepper. Make the broth with shallots, carrot, leek, a pinch of salt, parsley, and the sea water that urchins have. Let it simmer for about twenty minutes.

Next, pass through a chinois and place it again on heat, adding sherry when it comes to boil and leaving it on heat for another five minutes. Then, add half the sea urchin roes, cream and agar-agar; let it simmer for another five minutes and pass sauce through a mixer.

Pour half the sauce in a pot and place Rose Pompano adding the rest of the sauce and the other half of the roes. Let it cook over low heat for about twenty-five minutes and add round sliced fried potatoes, allowing it to cook for another five minutes. Sprinkle with parsley and serve.
Rey (Rose Pompano) in sea urchin sauce
  • 2 kg. Rose Pompano.
  • 12 sea urchins.
  • 3 shallots (small onions).
  • 1 carrot.
  • 1 leek.
  • 2 sprigs of parsley.
  • 1 l water.
  • 1 glass of sherry.
  • 1/2 dl. cream.
  • 1 table spoon of agar-agar.
  • White pepper.
  • Salt.