Garlic-Butter Sea Urchin Roe with Millet and Dandelion Greens
Autor: Andrii M.
- Anyż gwiazdkowaty5 g17 kcal
- Cząber1 pęczek54 kcal
- Gorczyca6 g30 kcal
- Ikra jeżowca347 g139 kcal
- Kasza jaglana82 g310 kcal
- Liście mniszka1 pęczek45 kcal
- Olej lniany29 ml256 kcal
- Pasternak3 szt.293 kcal
- Sól6 g0 kcal
- Wasabi36 g39 kcal
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Tender sea urchin roe paired with dandelion greens and parsnip and millet, finished with savory and wasabi root and a hit of mustard seed and star anise. 1. Pat the sea urchin roe dry and season with salt, mustard seed and star anise. 2. Heat flaxseed oil in a heavy pan and roast the sea urchin roe until it develops a deep golden crust, about 13 minutes. 3. Add dandelion greens and parsnip to the pan and cook until just tender, stirring in savory and wasabi root for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.