Pressed Sea Urchin Sandwiches With Soy-Ginger Butter
Published May 12, 2009
- Total Time
- 20 minutes
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Ingredients
5 tablespoons unsalted butter, softened at room temperature
1 tablespoon minced ginger
1 tablespoon minced shallot
1 teaspoon soy sauce
1 long soft baguette or loaf Cuban bread
About 2 ½ ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
Olive oil for brushing
Coarse sea salt
Nutritional analysis per serving (4 servings)
46 grams carbs; 38 milligrams cholesterol; 420 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 4 grams fiber; 529 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small skillet, melt 1 tablespoon butter over low heat. Add ginger and shallot and cook, stirring, until soft and translucent, about 5 minutes; do not brown. Let cool. Place remaining butter in a small bowl. Add ginger-shallot mixture and soy sauce and mix until very smooth.
- Step 2
Cut bread into 4 pieces, then slice each piece in half horizontally. Thickly spread top and bottom surfaces of each sandwich with about 1 tablespoon soy-ginger butter. Divide uni among 4 sandwich bottoms; with a butter knife gently spread it over bread.
- Step 3
Heat a griddle, sandwich press or heavy skillet until medium-hot. Close sandwiches and lightly brush top and bottom crusts with olive oil. Cook sandwich 2 to 3 minutes on each side, until golden brown. If using a griddle or sauté pan, press or weigh sandwich down as it cooks. Cut each sandwich in half on the diagonal. Sprinkle with sea salt and serve.
Cleaned sea urchin (uni) is available prepackaged in many Japanese markets, online at catalinaop.com and by special order at many fish markets.
Private Notes