Corvina recipe with sea urchin sauce

Ingredients to make Corvina with sea urchin sauce:

• 2 units of Corvina (1.5 Kg.)
• 24 units of Sea Urchin
• 6 units of French Onions or Shallots
• 1 unit of Pella of butter
• 200 milliliters of liquid cream
• ½ small glass of Jerezano
• 1 unit of onion
• 12 grams of black pepper
• 2 bay leaves
• 1 pinch of ground black pepper

How to make Corvina with sea urchin sauce:

1. We will ask the fishmonger to evisce, scale and debone the croakers, without removing their skin.
2. We will keep the head, the central spine and the tail of the animals
3. If the piece is large, we will tell you to also separate the animal’s flank (which we will cook in the oven the next day as in the case of the tuna belly: it is delicious).
4. In a casserole we will boil the aforementioned remains of the fish (as well as some head and/or bone of hake, or rooster, or… that the generous supplier has wanted to give us) together with the onion, cut into hulls, the peppercorns and bay leaves properly chopped, along with a couple of liters of water.
5. Once it has boiled for 10 minutes over low heat, strain everything, throw away (or give them to the cat) the solid elements, and save the water to cook the sea bass pieces in it.
6. That blessed little water is what the French call “fumet”.
7. In a frying pan – or deep frying pan – we will put the butter shell and we will fry the French onions, previously cut into thin squares, over a very low heat.
8. When the onion has reached its due transparency, we will add the 120 sea urchin tongues (which we will have previously extracted, of course, from the interior of the animals) or the contents of our can of origins caviar and we will continue heating slowly, moving with a wooden spoon and breaking the tongues until making them almost granules.
9. Then we will take a couple of blows from the pepper mill, we will add the liquid cream and the glass of dolorosa.
10. We continue heating, although over a little a little, beware stronger heat, taking into account that the content has to be reduced, at the end of the process, to half its volume.
11. We will heat our fish stock and, when it boils, we will add our two sea bass loins, each cut into 4 parts, with their skin attached, and let them boil for 5 minutes: no more.
12. We will take them out of the pot, we will put them on the plates (2 slices per diner) and we will cover them with the sea urchin sauce.
13. I haven’t talked about garnish because the original artesian recipe doesn’t do it either.
14. However, depending on the appetite of the diners, some extra-fine peas, some steamed potatoes, or any similar trifle will make the accompaniment with great dignity.