At the fish market this morning, I found these beautiful, fresh sea urchins.
To me they are the real flavor of the sea, so intense! I love to serve them on toasted sourdough bread and butter, or as a ‘carpaccio’ with king fish.
• very thinly slice some king fish
• deep fried some capers ( instead of using salt)
• arrange the fish on a plate
• sprinkled some virgin olive oil over the ‘carpaccio’
• sprinkle the capers around
• lay out the sea urchin roe as a center