The taste of sea urchins is second to none!
The sea urchin, a small marine animal of the family Echinidae, picks up manually using a short spade, a hook or a simple knife. It is found between the surface and within a few tens of meters, in rocky crevices or on sandy bottoms.
It is therefore necessary to go “pick” on the rocks when fishing is allowed (from November to April), respecting the limited quantities per person per day to preserve the species.
Ingredients for 4 people: A dozen sea urchins, 1 large country bread, 4 quail eggs, parmesan cheese, paprika, 25cl of whole cream, 1 clove of garlic, olive oil and two teaspoons of brandy.
Preheat your oven to 200 °. Slice the bread and prepare a pan with olive oil. Decal the sea urchin by making a circular incision on the top with scissors. Remove the coral with a spoon and set aside. Clean the shell with water. Half of the sea urchins will be gratinated with paprika and the other will be brandy.
For the first half, place the sea urchin coral in the shells, break a quail egg, sprinkle with parmesan and paprika.
For the second half, mix in a bowl the cream, brandy, salt and pepper. Put the coral back in the shells and fill them with this preparation.
Before putting in the oven, start heating the pan to toast the bread. Put the sea urchins in your oven for 5 minutes.
Meanwhile, toast bread on each side. Once golden brown, rub it with a little garlic and make wet. Put some sea urchins on the plate and dip your wet cloth in the shell.
Every Sunday in February, in Carry-le-Rouet, the little marine animal is the guest of honor of real popular festivals. Tables are set up on the port docks around which sea urchins and other seafood are tasted in a friendly atmosphere.
