Sea ragout appetizer with Sea Urchin

Chop the vegetables and sauté them with a clove of garlic in a pan with 3 tablespoons of oil. Add the mixture of fish previously cleaned, boned and cut into small cubes. Also add the molluscs and crustaceans. Add a little white wine and add the cherry tomatoes. Season with salt and pepper and season with a drizzle of raw oil. Blend part of it (it will be used to fill Sea Urchin).

Cook Sea Urchin in boiling salted water for 12 minutes, stirring gently. Drain with a slotted spoon, emptying the mold of all the cooking water.