Pressed Sea Urchin Sandwiches With Soy-Ginger Butter

Name: Pressed Sea Urchin Sandwiches With Soy-Ginger Butter
Total time: 20 min
Yield: 4 servings
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 1/2 ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note); Olive oil for brushing; Coarse sea salt

Recipe from Sra. Martinez Restaurant

Adapted by Julia Moskin

Total Time: 20 minutes
Rating: 3(21)
Comments: Read comments

Featured in: Escape From the Sushi Bar

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Ingredients

Yield:4 servings

5tablespoons unsalted butter, softened at room temperature
1tablespoon minced ginger
1tablespoon minced shallot
1teaspoon soy sauce
1long soft baguette or loaf Cuban bread
About 2½ ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
Olive oil for brushing
Coarse sea salt

Ingredient Substitution Guide

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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.

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