Ahinosalata Sea Urchin Roe Meze Recipes

AHINOSALATA (SEA URCHIN ROE MEZE)

Steps:

• In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
• Enjoy with little husks of the best bread you can find.
• I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
• Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!

SEA URCHIN MOUSSE WITH GINGER VINAIGRETTE

Steps:

• Make mousse:
• Sprinkle gelatin over broth in a small saucepan and let stand 1 minute to soften, then cook over moderate heat, stirring, until dissolved, 1 to 2 minutes.
• Force uni through a fine-mesh sieve into a bowl, scraping bottom of sieve occasionally.
• Whisk in yolk, salt, lemon juice, and cayenne, then add broth mixture, whisking. Return to saucepan and cook over moderately low heat, stirring constantly, until it registers 170°F on thermometer, 2 to 3 minutes. (Do not let simmer or egg will curdle.) Transfer mixture to a bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, until mixture is cold and the consistency of raw egg whites, about 10 minutes.
• Beat cream with an electric mixer until it just holds soft peaks, then fold cream into uni mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
• Make vinaigrette while mousse chills:
• Press hard on ginger in a small fine-mesh sieve set over a small bowl to extract 1 teaspoon juice (discard solids), then whisk in lemon juice and salt. Add oil in a slow stream, whisking until emulsified.
• To serve:
• Spoon 1/4 cup mousse onto each of 6 plates, then drizzle with some vinaigrette.