Oyster Pan Roast With Sea Urchin Butter Recipe

Name: Oyster Pan Roast With Sea Urchin Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1 1/4 ounces sea urchin (1/2 small tray), see note; 1/4 teaspoon kosher salt, more to taste; 1 lemon, juiced; 1/4 pound (one stick) sweet butter, at room temperature; 1 tablespoon extra virgin olive oil; 4 medium shallots, finely diced; 1 clove of garlic, minced; 1 cup dry vermouth, or a dry white wine; 4 cups best-quality fish stock; 4 cups heavy cream; 24 oysters, shucked, with their liquor; Good-quality peasant bread, toasted

Servings: persons

About 1 1/4 ounces sea urchin (1/2 small tray), see note
1/4 teaspoon kosher salt, more to taste
1 lemon, juiced
1/4 pound (one stick) sweet butter, at room temperature
1 tablespoon extra virgin olive oil
4 medium shallots, finely diced
1 clove of garlic, minced
1 cup dry vermouth, or a dry white wine
4 cups best-quality fish stock
4 cups heavy cream
24 oysters, shucked, with their liquor
Good-quality peasant bread, toasted

1
Place a sieve over a large mixing bowl.
2
Using a rubber spatula, pass sea urchin through sieve.
3
Season with salt and one-quarter of the lemon juice, then puree in a food processor.
4
Add butter gradually until compound is creamy and still tastes strongly of uni.
5
(You may find that you do not need full amount of butter.)
6
Check seasoning, adding salt and lemon juice to taste, then transfer to small bowl and refrigerate until ready to use.
7
Place a heavy pan over medium heat and add olive oil.
8
When it shimmers, add shallots and cook gently until soft.
9
Add garlic and continue to cook for 5 minutes, until garlic is soft as well.
10
Add vermouth and reduce until slightly dry.
11
Add fish stock and reduce by a third.
12
Add cream and reduce until it is thick enough to coat the back of a spoon.
13
Stir frequently so that onions do not stick to bottom of pot.
14
Add oysters and their liquor and cook until meat slightly curls at edges, about 3 minutes.
15
Season to taste with salt and lemon juice.
16
Place in warmed bowls.
17
Spread a layer of sea-urchin butter across pieces of toast and serve alongside pan roast.

1080

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: About 1 1/4 ounces sea urchin (1/2 small tray), see note, 1/4 teaspoon kosher salt, more to taste, 1 lemon, juiced, 1/4 pound (one stick) sweet butter, at room temperature, and more.

Yes, Oyster Pan Roast With Sea Urchin Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Pan Roast With Sea Urchin Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions