- Difficulty easy
- Preparation 15 minutes
- Tipology appetizer
- Portions 4
- 4 fresh sea urchins
- 1 tablespoon of black caviar
- 50 g of crumb of bread
- ½ tablespoon of extra virgin olive oil
- Coarse salt
- 23 kt edible Gold Chef powder
- 4 23 kt edible Gold Chef flakes
Cut the sea urchins in half, rinse them thoroughly and remove the eggs with a teaspoon, setting them aside in a bowl.
Fill the shell with rock salt. Crumble and toast the crumb in ½ tablespoon of olive oil. Let it cool and place it on top of the salt.
Lay ½ teaspoon of black caviar and urchin eggs on the crumb base.
Using kitchen tongs, decorate each urchin with a Gold Chef gold flake.
Plate together with the other half of the shell upside down and apply a generous sprinkling of edible Gold Chef powder with the shaker.