Maple-Glazed Sea Urchin Roe with Fava Beans and Pumpkin
- Celery root2 piece336 kcal
- Cheddar cheese59 g242 kcal
- Duck fat23 g203 kcal
- Fava beans206 g181 kcal
- Green peas106 g86 kcal
- Hoisin sauce218 ml480 kcal
- Parsley1 bunch18 kcal
- Pumpkin194 g66 kcal
- Rosemary1 sprig3 kcal
- Salt6 g0 kcal
- Sea urchin roe258 g103 kcal
- Turmeric2 g6 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.