Sea urchin stuffed
Instructions
INGREDIENTS for 4 PEOPLE 12 sea urchins live, 8 hens ' eggs, a tablespoon of sour cream, 120 g butter, Croutons, 8 4 sprigs of tarragon friti, 4 leaves of tarragon, salt and pepper Heat oven to 100ø.
Open the curls by cutting the top cover with the tagliaricci clamp.
Delete the blackish filaments without breaking the color parts coral, prelevatele and leave them in their filtered water.
Private curls of Quills, wash them, dry them and scaldateli in the oven.
Melt 1/3 of the butter in a casserole dish in a water bath.
Break the eggs in a bowl, beat them with a fork and add salt.
Pour in Casserole to thicken, stirring until you have a creamy consistency.
Incorporate the butter stayed at tassels, stirring.
Remove the Pan from the water bath, add the sour cream, the water of sea urchins and coarsely chopped tarragon leaves, add salt and pepper.
Sea Urchin shells filled with hot scrambled eggs, sprinkle over half the pulp of ricci and garnish with sprigs of tarragon.
Spread the pulp of ricci remained on the croutons and serve.
