Sea Urchin Caviar “Uni” 50g

Description

Although you can enjoy it directly on toasted brioche with butter, why not use it as the key element of a dinner that will surprise your guests?

Steak with Sea Urchin Butter

Sea urchin butter is an incredibly versatile ingredient and can be easily stored in the freezer and used whenever you need it. Full of umami, it is the perfect substitute for regular butter in garlic shrimp, mussels, or other seafood dishes. It is also delicious on its own, spread on toast or pancakes. This recipe calls for 50g of sea urchin, but add more if you like.

Servings: 2

Ingredients:
2 x 300g Wagyu fillet
Fleur de sel with yuzu zest
Sichuan pepper

Ingredients for Sea Urchin Butter:
250g butter
50g sea urchin
Zest of 1 lemon
Juice of 1/2 lemon
1 bunch chopped chives

Preparation:
1. Cut the butter into cubes and leave it in a warm place to soften.
2. Blend the sea urchin to a smooth mixture.
3. Add the butter, lemon zest, and juice, then blend until smooth and well combined.
4. Stir in the chopped chives.
5. Roll into a log using baking paper or cling film, chill in the refrigerator to harden or freeze until needed.
6. Remove the steaks from the refrigerator, salt them, and leave them at room temperature for 20 minutes before cooking.
7. Heat a pan well and cook the steaks to your liking – rare or medium rare.
8. Cut 4 thin slices of sea urchin butter from the log and place them on top of the rested steaks.
9. Finish with yuzu zest fleur de sel and freshly ground red Sichuan pepper and serve alongside your favorite side dishes.