Sea Bass with Blood Sausage and Sea Urchins (Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar,

Name: Sea Bass with Blood Sausage and Sea Urchins (Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar,
Ingredients: 8 cups fish and shellfish stock; 5 tbsp. butter, cut into small pieces; Salt and freshly ground black pepper; 2 1 ⁄ 2 cups dry bread crumbs; 1 cup goats' or cows' milk; 5-7 tbsp. olive oil; 8 cloves garlic, peeled and minced; 2 oz. pancetta, finely chopped; 2 oz. Spanish chorizo, finely chopped; 1 tsp. paprika; 4 (6-oz.) filets firm white-fleshed fish, such as sea bass, striped bass, or halibut; 8 spears asparagus, trimmed to 5"-long pieces, ends peeled; 7 oz. morcilla (Spanish sausage) sliced into 16 1/2"-thick pieces; 12 small pieces sea urchin roe; 4 small sprigs rosemary; 4 pinches Maldon sea salt

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This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essence of earth, is the perfect representation of Catalan and all its...

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Ingredients

8 cups fish and shellfish stock
5 tbsp. butter, cut into small pieces
Salt and freshly ground black pepper
2 <sup>1</sup>⁄<sub>2</sub> cups dry bread crumbs
1 cup goats' or cows' milk
5-7 tbsp. olive oil
8 cloves garlic, peeled and minced
2 oz. pancetta, finely chopped
2 oz. Spanish chorizo, finely chopped
1 tsp. paprika
4 (6-oz.) filets firm white-fleshed fish, such as sea bass, striped bass, or halibut
8 spears asparagus, trimmed to 5"-long pieces, ends peeled
7 oz. morcilla (Spanish sausage) sliced into 16 1/2"-thick pieces
12 small pieces sea urchin roe
4 small sprigs rosemary
4 pinches Maldon sea salt