Butter poached salmon, topped with shaved sea urchin

Instructions

1. For the sea urchin butter, place the sea urchin in a small food processor and blitz until smooth. Add the butter and process until well combined. Spread the butter along one long end of a piece of baking paper, then roll up into a log. Refrigerate for 3 - 4 hours or until solid, preferably overnight.
2. Place the butter and 190 ml water into a saucepan over low heat. Whisk until the butter has melted, then remove from the heat.
3. For the sorrel cream, heat the oil in a saucepan over medium heat. Add the onion and garlic and stir until softened, then add the wine and simmer until reduced by half. Add the cream, sorrel, lemon juice and salt and pepper to taste. Simmer for another 5 minutes, then reduce the heat to low. Strain the cream mixture and place back into the saucepan over low heat.
4. Using a thermometer, reheat the butter and water mixture to 65˚C. Add the salmon pieces and poach for 3 - 5 minutes for medium rare. Remove with a slotted spoon.
5. To serve, place each piece of fish in a shallow wide serving bowl. Add a ladle full of sorrel cream, then finish with shaved the sea urchin butter over the top at the table.