Monkfish with sea urchin butter

Ingredients

• 900 g (2 lb) sea urchins
• 120 g (8 Tbsp) butter
• Juice from one lemon
• 600 g (1 lb 5 oz.) monkfish medallions
• 30 ml (2 Tbsp) olive oil
• Salt and pepper to taste

Preparation

For the sea urchin butter

• Put on a pair of gloves to protect the hands. Open the sea urchins using a pair of scissors and, using a small spoon, remove the coral and juice. Set aside eight such sea urchin “tongues” for plating. Strain the juice through a colander. Set aside.
• Take the corals and purée with an immersion blender.
• Incorporate 90 g (6 Tbsp) of butter (in small pieces), then add the lemon juice, salt and pepper and mix to obtain a homogeneous sea urchin butter. Keep chilled.

For the monkfish

• In a pot, add the sea urchin juice and bring to a boil.
• Incorporate the sea urchin butter a little at a time by vigorously whisking until the consistency is homogeneous. Keep warm.
• In a sizzling frying pan, cook the monkfish medallions in the remaining butter and oil for roughly 3 to 4 minutes on each side.
• In the same pan, flash cook the eight sea urchin tongues. Salt and pepper.
• Place a small amount of sea urchin butter onto each plate. Arrange the medallions and top with the sea urchin tongues.