Pressed Sea Urchin Sandwiches With Soy Ginger Butter Recipes

SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE

Steps:

• Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
• Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
• When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
• Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.

PRESSED SEA URCHIN SANDWICHES WITH SOY-GINGER BUTTER

Steps:

• 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.
• 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.
• 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.