Garlic-Butter Sea Urchin Roe with Millet and Dandelion Greens

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.