Sea urchin bisque with vegetables

Ingredients

• 12 green sea urchins
• 125 ml vegetables composed of equal parts celery root, carrots and leaks, finely diced (brunoise)
• 1 shallot, chopped
• 5 ml tomato paste
• 150 ml fish stock
• 150 ml white wine
  
• 200 ml light cooking cream (15%)
• Juice from a half a lemon
• Salt and pepper to taste

Preparation

• Open the sea urchins using a pair of scissors.
• Remove the orange “roe” (actually the reproductive organs) and rinse in cold water.
• Reduce the sea urchin juice by half together with the vegetable brunoise, chopped shallot, tomato paste, fish stock and wine.
• Add the cream and let simmer for 10 to 15 minutes.
• Adjust the seasoning and add lemon juice.
• Place the roe in small hot dishes, add sauce and serve.