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Monaco-Style Sea Urchin Gratin
A luxurious and delicate gratin featuring fresh sea urchins baked in a creamy béchamel sauce with a hint of garlic and parsley, topped with a golden crust.
ð§ ææ
- 200 g Fresh sea urchin roe (uni)
- 30 g Butter
- 30 g All-purpose flour
- 250 ml Milk
- 1 clove Garlic(minced)
- 2 tbsp Fresh parsley(chopped)
- 50 g Parmesan cheese(grated)
- to taste Salt
- to taste White pepper
- 2 tbsp Breadcrumbs(optional, for topping)
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F).
- 2
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 3
Whisk in flour to form a roux. Cook for 1-2 minutes, stirring constantly.
- 4
Gradually whisk in milk until the sauce is smooth and thickened. Simmer for 5 minutes, stirring occasionally.
- 5
Remove from heat. Stir in chopped parsley, grated Parmesan cheese, salt, and white pepper.
- 6
Gently fold in the fresh sea urchin roe into the béchamel sauce.
- 7
Pour the mixture into individual gratin dishes or a small baking dish.
- 8
Sprinkle with breadcrumbs if desired. Bake for 15 minutes, or until golden brown and bubbly.
- 9
Serve immediately.
ð¡ ããã®ã³ã
- âEnsure sea urchin roe is very fresh for the best flavor.
- âDo not overcook the sea urchin, as it can become rubbery.
- âA pinch of nutmeg can be added to the béchamel for extra depth.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a splash of white wine to the béchamel for a brighter flavor.
- Incorporate a small amount of finely chopped shallots with the garlic.
- Serve with crusty bread for dipping.