Again the Sea Urchin is the protagonist in the Hotel Monte Puertatierra thanks to the success achieved in previous editions, returns for Carnival the III week cuisine of the sea urchin from next Friday 25 February and until March 13, will take place in the Hotel Monte Puertatierra, the III week gastronomical Hedgehog of sea. The success achieved by these days in past editions has been repeating the same format, along with the time, which is undoubtedly the best for consumption of this equinoideo. They will be a series of dishes (starters and main dishes) where the Sea Urchin is the protagonist. These dishes, which you can enjoy in the restaurant of our establishment, one of the hotels in Cadiz with best location in the city, are own creations and Mario Fuentes, Chief of Cocina of the Monte Puertatierra originals. Thus, in this specific letter for the most important days of the city, are found among others and to take as starters a scrambled of urchins and courgettes with Bacon and shrimp; the seafood stuffed cannelloni with Bechamel urchins; or a salad of Octopus and sea urchins with paprika oil. As for the fresh fish that comprise the second dish, the Charter gives the choice between Gallo’s filet with sauce of smoked fish and sea urchins; Cod with shrimp and sea urchins with garlic; Hake with sauce of mussels and urchins Escalibados; and monkfish with Salsa Americana of urchins. The Sea Urchin is characterized by a large number of spines covering its body.
They are gregarious animals that form very large groups, stuck in the Rocky walls of the coast and covering everything with its characteristic color and its dangerous you barbs. Other characteristics of the Sea Urchin is its flavor to sea, iodine and seaweed. Traditionally, it has been a product associated with haute cuisine and very appreciated in its flavor. The best of them females urchins, bring it to being more fleshy; and the best way to eat them is freshly culled from the sea, accompanied by a fine white wine.
