Spirulina spaghetti with sea urchins, Mazara shrimps & caviar
Ingredients for 4 people:
- 320 g spirulina spaghetti
- 4 Mazara shrimps
- 4 tablespoons Beluga caviar
- 4 sea urchins
- 4 g salt
- 4 teaspoons butter
- olive oil
- Edible flowers for decoration
- Chopped garlic
Preparation:
- Cook the spaghetti in plenty of boiling salted water until al dente. Then drain the water.
- Cut the tip off the sea urchin and carefully remove the insides with a teaspoon. Place the removed parts in a bowl of ice to keep them fresh. Set aside a small piece of the sea urchin to use later for decoration.
- Prepare the sea urchin butter by mixing the previously removed parts of the sea urchin with butter. Heat this mixture in a pan at room temperature, add the garlic and the shrimp's midbrachial gland and mix well.
- Meanwhile, fry the head of the prawn until crispy. Fry the prawn tail in a pan for a few minutes and season with a little salt and pepper.
- Add the spaghetti to the pan with the sea urchin butter and stir gently over low heat until the butter has completely melted.
- Place the spaghetti on a plate, place the prawn with the head next to the spaghetti and add the piece of sea urchin that was set aside and the caviar for decoration. Garnish with edible flowers.
Enjoy your meal!
