Aliter Echinis Salsis (Salted Sea Urchin, Another Way)
Aliter Echinis Salsis (Salted Sea Urchins, Another Way) is a traditional Ancient Roman recipe for a classic snack of salted sea urchins that are revived by soaking in good fish stock before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Salted Sea Urchins, Another Way (Aliter Echinis Salsis).
Aliter: echinis salsis liquamen optimum admisces, et quasi recentes apparebunt, ita ut a balneo sumi possint.
Translation
Another: Mix the salted sea urchins with the best fish stock and they will appear to be fresh so that they can be eaten as one comes out of the bath.
Modern Redaction
Ingredients:
200g salted sea urchin glands (about 50g per person) [you can use the Pickled Bottled Sea Urchins]
300ml good-quality fish stock
1 tbsp liquamen (fish sauce)
freshly-ground black pepper, to garnish
Method:
Drain and wash the sea urchins. Place in a bowl and cover with the fish stock and liquamen. Cover the bowl and set aside in the refrigerator to soak for at least 2 hours.
After this time, bring back to room temperature then drain the sea urchins and serve garnished with black pepper.
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