Difficulty:[usr 3 ]
Open the sea urchins with scissors, gently recover the coral and the juice. Wash the sea urchins. Line the bottom of the sea urchins with a thin layer of mushroom duxelles*, top with the coral tongues and egg yolks.
Place the sea urchins on a dish lined with coarse salt, heat in a low oven, like cocotte eggs but without cooking the yolks.
Whisk the sea urchin juice with the cream and the bisque in the butter. Add the chopped chives at the end, a spoonful of sauce in each sea urchin, around the egg yolk.
Serve with slices of bread coated in butter.
* See the recipe previously published in http://www.recettes-hubert.com/merlan-bleu/
