Pasta with scotch bonnet pepper and sea urchin sauce.
This sauce works well with spaghetti and grated Parmesan, the sea urchin roe is delicious with a shellfish flavour similar to crab or lobster, it is common in Spain, though a little pricey, it`s flavour is unique. Care should be taken not to overcook this dish. The creme fraiche softens the impact of the peppers. If you dont have fish stock, then you need to make some.
I wont spell out how to cook spaghetti.
25g unsalted butter
4 shallots, chopped
200ml white wine
200ml fish stock
1 tbsp Sea Urchin Roe
2 scotch bonnet peppers
200ml crème fraiche
bunch of chives chopped
bunch of chervil torn
- Melt the butter, add the shallots and cook for 2 minutes until golden, then stir in the wine. Allow to reduce for 5 minutes . Stir in the fish stock, then lower the heat and stir in the chopped scotch bonnets and cream. Simmer gently for 1-2 minutes until slightly thickened, then stir in the sea urchin roes, chives and chervil.
- This particular brand does not require cooking, the roe can be eaten raw when fresh.
- Sprinkle with Parmesan and squeeze of lemon