F rom Australian Gourmet Traveller, March 2012, p. 91. Recipe provided by George Biron of Sunnybrae restaurant, south-west Victoria. UNTESTED as at 22.1.2013
The Recipe
” ‘This dish, combining many of the tastes and textures of the sea, makes a great appetiser’, says George Biron. ‘There are many edible succulents now available at good markets. Purslane, apteria, rock samphire, marsh samphire and seaweeds all provide great contrasts and briny flavours to complement sea urchins., the truffles of the ocean. To clean a sea urchin, remove the top circle of the shell with a pair of kitchen scissors, a bit like you would to top a boiled egg. The carefully remove the roe’.”
Serves 6 as an entree or appetiser
- 220 gms mixed edible succulents, such as rock samphire, marsh samphire, purslane and aptenia cordifolia
- 120 gms (or half a cup, firmly packed) shredded wakame seaweed
- 80 gms (or 3 cups loosely packed) young, tender warrigal greens
- 50 gms (2 cups) puffed white quinoa
- 30 pieces of sea urchin roe (from about 6 large sea urchins)
Lime and ginger dressing:
- 50 ml extra virgin olive oil
- juice of 2 limes
- 1 tsp sesame oil
- 1 tsp grated light palm sugar
- 5gm (1 cm piece) ginger, finely chopped
- 1 tsp grated fresh horseradish or wasabi root
1. For lime and ginger dressing, whisk ingredients in a bowl to combine.
2. Combine succulents, wakame, warrigal greens and quinoa in a large bowl, add lime and ginger dressing and toss to combine. Serve topped with sea urchin roe.
* The succulents are now available from good greengrocers. Aptenia cordifolia is available from select nurseries. Wakame seaweed is available from quality Japanese grocers and seafood shops. Warrigal greens are available from ilovewarrigalgreens.com.au and farmers’ markets. Puffed white quinoa is available from health food stores. Sea urchins and sea urchin roe are available from quality fishmongers.
