Dish

Espuma de erizos de mar

Sea Urchin Foam

Espuma de erizos de mar is made by blending fresh sea urchin roe with high-quality cream and whipped egg whites to create a light and airy foam. The dish is typically served cold and garnished with a sprinkle of sea salt and a drizzle of olive oil. The foam has a delicate flavor that is both sweet and salty, with a hint of brininess from the sea urchin. This dish is perfect for seafood lovers who want to try something new and unique.

European cuisine› Mediterranean cuisine› Spanish cuisine

Appetizer

Origins and history

Espuma de erizos de mar originated in Spain and is a popular dish in coastal regions. It is often served as a tapa or appetizer in restaurants and bars. Sea urchin roe has been used in Mediterranean cuisine for centuries and is prized for its delicate flavor and texture.

Dietary considerations

This dish is not suitable for those with shellfish allergies or lactose intolerance. It is also high in cholesterol and should be consumed in moderation.

Variations

Variations of this dish may include different garnishes such as chopped herbs or diced tomatoes. Some chefs may also add a splash of lemon juice or vinegar to the foam to give it a tangy flavor.

Presentation and garnishing

When making this dish, it is important to use fresh sea urchin roe and high-quality cream. The egg whites should be whipped to stiff peaks to create a light and airy foam. Be sure to chill the foam before serving to ensure it is at the right temperature. Garnish with a sprinkle of sea salt and a drizzle of olive oil. Some chefs may also add a small piece of toast or cracker to the dish for added texture.

Tips & Tricks

To ensure the foam is at the right temperature, chill it in the refrigerator for at least an hour before serving. When whipping the egg whites, be sure to use a clean, dry bowl and whisk to ensure they reach stiff peaks. If you can't find fresh sea urchin roe, frozen roe can be used as a substitute.

Side-dishes

This dish is typically served as an appetizer or tapa and pairs well with a crisp white wine such as Albariño or Verdejo. It can also be served with a light beer or a sparkling water.

Drink pairings

Espuma de erizos de mar is typically served in a small glass or bowl and pairs well with a crisp white wine such as Albariño or Verdejo. It can also be served with a light beer or a sparkling water.