Sea Urchin with hollandaise and yogurt sauce

INGREDIENTS

Fresh or canned urchin roe
2 egg yolks
2 tablespoon of balsamic vinegar
1 tablespoon of water
100g of butter
50g of Greek yogurt
A small bunch of chervil
Tips of parsley
Medium sized fennel bulb
Celery stalks and leaves
¼ of one granny smith apple
Sorrel leaves
20ml of mineral water
2 tablespoons of Arbequina olive oil
Salt flakes

  • Sea Urchin with hollandaise and yogurt sauce Nacho Manzano Iberica Restaurants London
  • Sea Urchin with hollandaise and yogurt sauce Nacho Manzano Ibértica Restaurants London

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