Sea Urchin Tacos with Mahogany Clams
INGREDIENTS:
Serves three people
1 pc (8 leaves) Chinese cabbage
3 oz, 100 gram Salmon
2 pc Sea urchin
4 pc Mahogany clams
1 ½ oz, 50g Chives
1 tsp Butter
Preparation:
Ingredients
Seafood as fresh as it gets, urchin roe rinsed in ice water, mahogny clam and fine slices of salmon. Enjoy!
PREPARATION:
- Slice thin pieces of salmon into sashimi.
- Open the sea urchins using a thick knife to break the shell and use scissors all around the urchin’s mouth to open. Pour out the water and guts. Rinse the urchin roe in ice water.
- Open the mahogany clams. The big muscle is on the bottom right. Use a thin blade to cut it out. Protect your hands with a towel while doing this. Clean out the guts and rinse the muscle in ice water, then slice it into thin pieces. Save the shell to use as a serving plate.
- Pick out eight nice cabbage leaves and brush them with butter and salt before you put hem on the fire. Keep a close eye on them. They only need a few seconds to get done.
- Chop the chives finely.
- Arrange the salmon sashimi on the cabbage with sea urchin roe, and top it with chopped chives and a pinch of salt. For a cool display serve the sashimi in the mahogany shell.