Maple-Glazed Sea Urchin Roe with Fava Beans and Pumpkin
Autor: Andrii M.
- Bób206 g181 kcal
- Dynia194 g66 kcal
- Groszek zielony106 g86 kcal
- Ikra jeżowca258 g103 kcal
- Kurkuma2 g6 kcal
- Natka pietruszki1 pęczek18 kcal
- Rozmaryn1 gałązka3 kcal
- Seler korzeniowy2 szt.336 kcal
- Ser cheddar59 g242 kcal
- Smalec kaczy23 g203 kcal
- Sos hoisin218 ml480 kcal
- Sól6 g0 kcal
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Tender sea urchin roe paired with pumpkin, green peas and celery root and fava beans, finished with rosemary and parsley and a hit of turmeric. 1. Pat the sea urchin roe dry and season with salt, turmeric. 2. Heat duck fat in a heavy pan and sauté the sea urchin roe until it develops a deep golden crust, about 14 minutes. 3. Add pumpkin, green peas and celery root to the pan and cook until just tender, stirring in rosemary and parsley for fragrance. 4. Cook the fava beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce and a scattering of cheddar cheese before serving hot.