FISH RECIPE

Cheesy Chilli & Sea Urchin Pasta

The abalone and uni in this recipe is hand dove from right out the front of my house! It has a lot of rich mineral, complex yet simple flavours. Sea urchin actually taste like parmesan when cooked. I love the combination of abalone and sea urchin they grow side by side and both eat seaweed so you can imagine how delicious they are?! I hope you enjoy cooking this as much as I do.

INGREDIENTS

500 g spaghetti
200 g sea urchin butter
1/2 cup dried breadcrumbs
1 chilli, finely chopped
2 cloves garlic, finely chopped
sea salt and freshly ground black pepper
8 pieces sea urchin roe
grated parmesan, to serve
lemon wedges

Sea urchin butter:
300 g salted butter, at room temperature
100 g uni (sea urchin roe)
grated zest of 1 lemon

Equipment:
Gas burner

- Butter makes about 2 cups -
- Recipe feeds 4 -

HOW TO MAKE IT

Sea Urchin Butter

1. Using an electric mixer or hand-held electric beaters, whip your butter until it is light and fluffy. Gradually add the roe and beat until emulsified. Right at the end, add the lemon zest to taste.

2. This will keep for about a week in the fridge or you can store it in the freezer for up to 2 months.
   

Abalone pasta with Sea Urchin Butter

1. Boil the spaghetti in plenty of salted boiling water until al dente.

2. In a small pot, melt 50 g of the sea urchin butter over medium heat. Add the breadcrumbs and cook until they’re nicely browned and smell nutty. Set aside.

3. Drain the pasta and return to the pot. Toss in the remaining sea urchin butter and let it melt and coat the strands. Add the chilli and garlic and season with salt and pepper.

4. Divide among plates and top each serve with two pieces of sea urchin roe. Scatter over the buttery crumbs and some parmesan, and serve with lemon wedges.