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Help-What can I do with Uni?


roger desmond
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it can be seared like foie....just a quick flash tho....maybe in deep hot oil. Also, it makes a tasty broth, simmered with fennel, onions, garlic, saffron and h20.

there's some old school purees, sort of like rouille, added to a fish stew.

or, raw on toast with lemon.

be thankful you don't have to harvest the roe from the shells...my hand swelled up for a day

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