Gratinéed sea urchins

For the urchins:

• Open the urchins from the top with scissors in a round shape.
• Strain the water from the urchins and keep the eggs in it.
• Wash the shells well and set aside.

For the filling:

• Soak the chorizo peppers and remove the pulp.
• Chop the shallot into brunoise and sauté.
• Cut the monkfish into 1/2 cm cubes, then peel and chop the shrimp.
• Add the pulp of the chorizo pepper, the monkfish and the shrimp to the sautéed shallot.
• Sauté everything together, thicken with flour, add the cava, let reduce and then add the fumet and half the water from the urchins.
• Let boil for 10 minutes and then add salt if required.

For the bouquetiere of fresh vegetables + diced cheese + cherry tomato.

For the basic vinaigrette.

For the yogurt and apple sauce:

• Peel the apple and cut it into small cubes (3-4 mm).
• Sauté in mild olive oil and add the desired amount of sugar.
• Leave to cool and mix with the Greek yogurt. Keep in the refrigerator.

HOW TO SERVE

• Stuff with the filling up to the middle of the shell, then place 2 roes on top and cover with more filling.
• Finally add the 3 remaining roes with some of the sea urchin water.
• Place in the oven at 180 ºC for 6-8 minutes (they have to be very hot).
• Place coarse salt on a slate plate and heat up in the grill.
• Place the urchins on the salt.
• Serve the salad and the yogurt and applesauce on the side.