"Most sea urchin roe is exported, which is a great shame," says Luke Burgess. "When it's fresh, it's like a taste of the sea. This pairing with clams makes a quick and simple snack. Tomatillos, a tomato relative, are a classic salsa ingredient in Mexico. They're sold canned in Mexican grocers, although you may be lucky enough to find them fresh at a farmers' market."
- 12 large clams
- 12 pieces sea urchin roe (about 10gm each)
- 150 gm potato flour (1 cup)
- For deep-frying: vegetable oil
- To serve: fennel pollen (optional; see note)
- 1 cup pickled tomatillo, finely chopped
- 2 garlic cloves, coarsely chopped
- 100 ml olive oil
- 1 tbsp honey
- 1Bring a saucepan of water with a steam basket to the boil, place clams in a steamer basket and steam until clams open (1-2 minutes). Remove meat from shells (discard shells) and set aside.
- 2For tomatillo salsa, pound tomatillo and garlic using a mortar and pestle to a coarse paste, add olive oil, honey and ½ tsp sea salt and mix to combine. Set aside until required.
- 3Heat oil in a deep-fryer or large deep saucepan to 180C. Dust clam meat and sea urchin roe in potato flour, shaking off excess, then deep-fry in batches until crisp (1-2 mwinutes). Drain on absorbent paper, season to taste and serve hot with tomatillo salsa, and scattered with fennel pollen.
Drink Suggestion: White Rabbit White Ale.
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