Sea urchin bisque with vegetables

Sea urchins cut in half used as a bowl filled with sea urchin cream garnished with gonads and annette and a small spoon.

Difficulty :
Preparation time : 20 min
Cooking time : 10 to 15 min
Number of servings : 4 persons
Type of dish : Soupe et potage

By Chef Yvan Belzile, Gaspésie chef who developed the first smarter seafood recipes.

Ingredients

12 green sea urchins
125 ml vegetables composed of equal parts celery root, carrots and leaks, finely diced (brunoise)
1 shallot, chopped
5 ml tomato paste
150 ml fish stock
150 ml white wine
200 ml light cooking cream (15%)
Juice from a half a lemon
Salt and pepper to taste

Preparation

Open the sea urchins using a pair of scissors.
Remove the orange “roe” (actually the reproductive organs) and rinse in cold water.
Reduce the sea urchin juice by half together with the vegetable brunoise, chopped shallot, tomato paste, fish stock and wine.
Add the cream and let simmer for 10 to 15 minutes.
Adjust the seasoning and add lemon juice.
Place the roe in small hot dishes, add sauce and serve.

Informations

Video length: 2 minutes and 28 seconds

Video and credit: Uni-Que

Transcript

[Music begins.]

[Title : “Comment ouvrir un oursin frais” avec des photos d’oursins frais et d’autres décortiqués.]

[View of what you will need : a bowl with water, scissors, a teaspoon, paper towel and three sea urchins.]

[Shot of hand putting salt in the bowl of water and mixing it. Instructions displayed: “Put salt in the water and mix well”.]

[Bowl of water put aside. The hands take a sea urchin and insert the scissors on the edge of the mouth. Instructions displayed: “Enter scissors from the mouth”.]

[A circle around the mouth is cut. Instructions: “And cut all around”.]

[A hand removes the top cut-out, sets down the rest of the sea urchin and cuts the other two sea urchins, in fast motion.]

[A hand take the teaspoon and, using the tip of the spoon, peels the gonad from the shell. Instructions displayed: “Take the tip of the spoon, scoop around carefully, scrape the bottom”.]

[The bowl of water is brought back in the shot and the sea urchin is emptied into it.]

[The same process goes for the other two sea urchins, in fast motion.]

[The bowl of water is brought back to the center. Instructions: “Time to clean up the gut”.]

[A hand takes the paper towel closer to the bowl. It takes a gonad and removes the top black pieces. Instructions: “Remove any black tubes”.]

[The hand shows a clean gonad closer to the camera, then put it on the paper towel. The process starts all over again for the rest of the gonad, in fast motion.]

[The bowl of water is put aside and the paper towel, full of sea urchin’s gonads is brought closer to the camera. Instructions: “Ready to serve!”.]

[Music stops.]

Uni-Que gives us their techniques and shows us all the steps to enjoy these little jewels of the sea: green sea urchins.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

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Informations

Transcript