Cindy, my mother-in-law, surprised me with a beautiful tray of sea urchin roe! It was totally unexpected, but very much appreciated. I don't think I've had sea urchin for at least four or five years. Presented with a tray of fresh sea urchin roe, it seemed like the best way to savor them was plain, straight from the tray.
After we each tried a slice or two, I wanted to just slightly heat the remaining uni to see how it reacted under heat. Years ago I had a "cassoulet" of sea urchin and lobster at Clio in Boston. It was interesting to have the sea urchin served hot, so I wanted to see how the texture/flavor would change. I imagine sea urchin roe does not need a lot of cooking, so I just made a butter sauce with Korean chile paste and poured the boiling butter over the sea urchin. After sitting for a few minutes in the hot butter, the roe had firmed up slightly but still had a bold, briny flavor.
|Sea Urchin Roe|