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Aliter In Echino (Sea Urchin, Another Way)
Aliter In Echino (Sea Urchin, Another Way) is a traditional Ancient Roman recipe for a classic dish of poached sea urchin glands sierved in a sauce of stock, honey, pepper and bayleaf thickened with an egg yolk. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sea Urchin, Another Way (Aliter In Echino).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Aliter <in> echino: solum mittes in aqua calida, coques, levas, in patella compones, addes folium, piper, mel, liquamen, olei modice, ova, et sic obligas. in thermospodio coques, piper asparges et inferes.
Translation
Sea Urchin, Another Way: Put the the sea urchin alone in hot water, cook, lift them out and arrange in a small pan. Add bayleaf, pepper, honey, liquamen, a little olive oil and eggs to thicken. Cook in a thermospodium. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
For the Sauce:
1 small
bayleaf
1/4 tsp freshly-ground black pepper
1 tsp honey
250ml reserved sea urchin poaching stock
1 tbsp liquamen (fish sauce)
1 tsp olive oil
1 raw egg yolk
freshly-ground black pepper, to garnish
15 (about) sea urchins
Method:
Prepare the sea urchins. The edible parts are actually the five sex glands, namely the coral and the liquid that surrounds them and these are found on the underside of the animal near the mouth (the section with no spines). To prepare the sea urchins, take small, pointed scissors and cut off the top quarter or half of the shell, beginning from the soft area where there are no spines. Discard this lid then remove and discard the digestive organ. Now gently remove the five 'tongues' with a small spoon (these are the edible glands) then save and strain the liquid from the sea urchins.
Place the edible glands in a pan, add enough water to cover, bring to a simmer and poach the sea urchins for 5 minutes. Drain and set aside to keep warm (preserve the poaching liquid).
Mix the poaching liquid with the reserved sea urchin liquor to give 250ml in total. Pour this into a pan and mix in the bayleaf, black pepper, honey and olive oil. Bring to a simmer and cook for 10 minutes then remove the bayleaf. Beat the egg yolk in a bowl and add a ladleful of the sauce to temper. Beat to combine then pour into the pan with the remaining sauce. Heat gently to thicken (do not boil).
Arrange the poached sea urchins on a serving dish. Pour over the sauce and garnish with a generous sprinkling of black pepper. Serve immediately.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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