After a friend told us that the sea urchin were back in town, we drove to the wharf to pick up a few. D cleaned them and we served them as part of our first course for dinner when Jenn and Nic came over after a park play-date last night. Click to read how to clean sea urchin.
- thin slices of baguette (maybe 2 or 3 per person)
- uni butter (I had this from Real Good Fish, our CSF, you can substitute any other compound butter that you like)
- grated parmigiano-reggiano
- fresh urchin roe
- freshly ground salt
Toast baguette slices in the oven until brown and crisp. Smear each slice with uni butter and sprinkle withe cheese. Lay urchin on top of the toasts. Sprinkle with salt. Serve immediately.
Years ago one of my best friends introduced me to wines from Tobin James Cellars in Paso Robles. I've had them several times at her house, but I'd never seen them sold locally; she used to belong to their wine club. So, when I saw several different kinds at our local BevMo, I picked up three different bottles for a pairing.
I poured the Sparkling Dream Weaver, a California-style Champagne with our first course. It was pale golden with generous bubbles. Full-flavored with aromas of apple and hints of citrus. It was sweeter than I expected, but paired really well with the savory sea urchin crostini.