Sea urchin Farinata
Recipe by Analiese Gregory. Images by Adam Gibson.
Serves 2
10 pieces of urchin roe (2 whole urchins)
100g besan (chickpea flour)
240ml water
½ teaspoon salt
2 tablespoons olive oil
60g crème fraîche
20 samphire tips
5 dill sprigs
To clean the sea urchin, use a small pair of scissors to pierce through the opening on top, then cut a roughly 5 cm (2 in) circle. Shake out the piece of shell and the urchin’s innards; the roe should stay attached inside. Using a teaspoon, lift the roe pieces out one by one and gently wash in saltwater or a clean 3% brine, then drain.
Whisk the flour and water until smooth, then add the salt. If possible, leave the batter overnight for best results. You can also add additional dried herbs or spices like green onion top powder, lovage or thyme.
Preheat your oven to 250°C (480° F).
Pour the oil into a cast iron, heavy based 22 cm (8¾ in) pan, followed by the batter. Cook in the oven for approximately 12 minutes, or until set, golden underneath and lightly coloured on top.
To serve, smear the crème fraîche. over the pancake, top with cleaned sea urchin, samphire, dill and some flaky sea salt. You can also cut the pancake into wedges to make individual snacks.
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