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Iranian Osetra Caviar
Nestled in Linguine with Warm Sea Urchin Sauce

Serves 4

Iranian Osetra Caviar

 

There's a lovely harmony between the sweet, briny sea urchin and the salty caviar. At the same time, the pasta adds structure and texture. We serve this appetizer only in winter, when the sea urchins are best.

The Sea Urchin Sauce

  • 1/2 cup sea urchin roe
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 tablespoon water
  • Fine sea salt
  • Espelette pepper powder

The Pasta

  • 2 ounces dried linguine

To Finish

  • 1-1/2 teaspoons thinly sliced chives
  • 1 tablespoon freshly grated Parmesan cheese
  • Fine sea salt and freshly ground white pepper
  • 1/2 lemon

The Garnish

  • 1 ounce Iranian osetra caviar

For the sea urchin sauce, puree the sea urchin roe in a blender. Pass it through a fine-mesh sieve, and return to the blender. Blend the puree with the softened butter.

To finish the sauce, bring the water to a boil in a small saucepan. Gradually whisk in the sea urchin butter, about 1 tablespoon at a time. Season with salt and Espelette pepper and keep warm.

When ready to serve, cook the pasta in a large pot of boiling salted water until al dente; drain.

Put the chives in a medium stainless steel bowl, add the warmed sauce and Parmesan cheese, and mix well. Season with salt and white pepper if necessary. Gently toss the pasta with the sauce.

To serve, use a meat fork to twirl one-quarter of the pasta and mound it in the center of a small bowl. Repeat three times. Drizzle 1 tablespoon of the sauce remaining in the stainless steel bowl around each mound. Squeeze the lemon juice over the pasta and place 1-1/2 teaspoons of the caviar on top of each mound of pasta. Serve immediately.

Note from Eric: If you cannot find sea urchin, ask a dependable sushi restaurant for a source.

 
  • from:
    On the Line
    Inside the World of Le Bernardin
  • by Eric Ripert and Christine Muhlke
  • Artisan 2008
  • Hardcover; $35.00 (US) $39.95 (CAN); 240 pages
  • ISBN-10: 1579653693
  • ISBN-13: 9781579653699
  • Reprinted by permission.

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This page created March 2009


 


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