Foie Gras

As surprising as this may sound, sometimes, I really don’t want to cook. I just don’t feel like dirtying up endless pots and pans and I don’t know one person on earth that enjoys doing dishes. Yes, with this dish, I didn’t even use any dishes….You’ll see what I used instead.
This dish showcases Sea urchin, and sea urchin only. Olive oil, salt, and lemon were the only flavorings to enhance the dish.
How many of you guys order sea urchin, or UNI at Sushi restaurants? I love sea urchin, it really is Foie Gras of the sea.
Its funny that the exterior look of it is so menacing, what with all the spikes jutting out, but the inside is super tender.



Don’t mean to scare you all with this picture. I know, its gross. I opened the sea urchin with a scissor, and this was what was inside, a goopy mess. The middle piece (the white thing) is what keeps all the “tongues” (orange parts) together. All of this needs to be washed and cleaned to be eaten.


To my amazement, after washing the parts off thoroughly, a beautiful pattern was presented in front of me. The little dots were formed from the sea urchin meat inside, while they were sitting in their respective sections. There were five housed in this sea urchin.


Nature’s imprint. Isn’t it beautiful?


This is the edible portion, and what it looks like after they are cleaned.

Before serving the sea urchin, I laid down several lemon slices inside the sea urchin’s shell.


As I said, this post involves no cooking. All I used was olive oil, lemon, and salt to flavor the sea urchin. If the food is fresh you really don’t need much to flavor it.


I squeezed lemon juice on this, and now a good dosage of olive oil is added. I served the sea urchin in its own shell. As I said, sometimes I don’t want to cook, or do the dishes.