🍽️ Steamed Seafood with Sea Urchin Cream Sauce

Name: Steamed Seafood with Sea Urchin Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Lobster (approx. 700–800 g each); 125 g Carrots; Parsley root (125 g each); Leek (125 g each); 1 Bay leaf; 2 tbsp Salt; 4 Scallops; 4 Sea bass fillets (approx. 80 g each); 4 large leaves White cabbage; Salt; Pepper; 4 stalks green asparagus; 4 Baby corn; 4 Water chestnuts; 1 tbsp Oil; 2 Shallots; 100 g Celery; 2 tbsp Butter; 4 tbsp Noilly Prat; 150 ml dry white wine; 2 sprigs Thyme; 500 ml Lobster stock (from the jar); 3 Sea urchins; 250 g Whipping cream; 0.5 Lime (juice and zest); Salt; Pepper (from the mill)

680 kcal · 30 min · 4 servings

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Ingredients

2 Lobster (approx. 700–800 g each)
125 g Carrots
Parsley root (125 g each)
Leek (125 g each)
1 Bay leaf
2 tbsp Salt
4 Scallops
4 Sea bass fillets (approx. 80 g each)
4 large leaves White cabbage
Salt
Pepper
4 stalks green asparagus
4 Baby corn
4 Water chestnuts
1 tbsp Oil
2 Shallots
100 g Celery
2 tbsp Butter
4 tbsp Noilly Prat
150 ml dry white wine
2 sprigs Thyme
500 ml Lobster stock (from the jar)
3 Sea urchins
250 g Whipping cream
0.5 Lime (juice and zest)
Salt
Pepper (from the mill)

Instructions

1. Wash, clean, and peel the vegetables if necessary. Place them in a large pot with bay leaves and salt. Cover with water and bring to a boil. Add the lobster to the boiling water. Bring it back to a boil once. Turn off the heat. Let the lobster cool in the broth until it is lukewarm. Cut the lobster tails lengthwise. Remove the meat from the joints and claws. Reserve the lobster water.
2. Open the scallops and remove the meat. Wash the meat and dry it thoroughly. Wash the fish fillets and pat them dry. Remove any bones with tweezers. Rinse the bamboo baskets with hot water and let them drain. Wash the white cabbage leaves. Blanch them in boiling salted water for 2 to 3 minutes. Remove them and shock them in cold water. Cut out the hard core. Cut a circle from each leaf that fits the size of the bamboo baskets. Place the cabbage leaves into the baskets. Add lobster meat, scallop meat, and sea bass fillets on top. Season everything with a little salt and pepper.
3. Wash the asparagus and peel the bottom third. Cut off the ends and cut the asparagus into three pieces. Wash the corn. Blanch the corn in boiling salted water for 3 minutes. Remove it and shock it in cold water. Peel the water chestnuts. Halve or quarter them depending on their size. Season the asparagus, corn, and water chestnuts with salt and pepper. Toss them in oil. Add the vegetables to the ingredients in the bamboo baskets. Season again with salt and pepper. Stack the bamboo baskets on top of each other in a tall pot or distribute them over two pots. Fill the pot 2 cm high with the reser
4. Peel the shallots and dice them finely. Wash and clean the celery. Dice it finely. Heat the butter in a pan. Sauté the shallots and celery until translucent.
5. Deglaze the mixture with Noilly. Let the liquid reduce. Add the wine. Reduce the sauce base to about two-thirds. Wash the thyme sprigs and dry them. Add them to the sauce. Add the lobster stock. Reduce the sauce by half. Season to taste.
6. Wash the sea urchins and open them with scissors. Strain the sea urchin juice through a fine sieve. Remove the gonads (the tongue-shaped ovaries) with a teaspoon. Pour the sea urchin juice into the sauce. Top up the sauce with cream. Let it boil for 4 to 5 minutes. Add the gonads to the sauce. Puree everything until smooth.
7. Season the sauce with lime juice, lime zest, salt, and pepper.
8. Decoratively plate the seafood and vegetables. Serve with the sauce.

Nutrition per serving

kcal: 680
Protein: 45 g · Fett/Fat: 38 g · Carbs: 22 g