Elegant Echinoderm Empanadas with Sublime Salamander Salsa

Esme Gohl

Esme Gohl

· 3 min read
golden-brown echinoderm empanadas, vibrant salamander salsa, elegant plate, stunning food photograph, french restaurant

Welcome, esteemed readers, to another culinary adventure where we explore the enticing combination of sea and land. Today, we present to you the exquisite marriage of echinoderms and salamanders in the form of elegant empanadas and a sublime salsa.

Echinoderms, the delectable sea creatures that include sea stars, sea urchins, and sea cucumbers, are a delicacy seldom used in traditional French cuisine. However, their unique texture and flavor can elevate a simple dish to gourmet heights. Paired with the tender, juicy morsels of salamander meat, these empanadas are nothing short of a gastronomic delight.

The delicate, flaky pastry of the empanada encases the sumptuous filling of echinoderm and salamander, creating a harmonious blend of flavors that will tantalize your taste buds. The vibrant salamander salsa, made with fresh herbs, spices, and a hint of citrus, adds a zesty contrast to the rich, earthy flavors of the empanadas.

To create this masterpiece, begin by preparing the echinoderm filling. Gently sauté the echinoderm meat with shallots, garlic, and a touch of white wine until tender. Combine with the succulent salamander meat, which has been marinated in a fragrant blend of olive oil, lemon juice, and fresh herbs.

Next, prepare the empanada dough by combining flour, butter, and a pinch of salt. Roll out the dough and cut into circles, spooning the echinoderm and salamander mixture onto each piece. Fold the dough over the filling, sealing the edges with a fork, and bake until golden brown.

Finally, prepare the sublime salamander salsa by finely chopping salamander meat, tomatoes, onions, jalapeños, cilantro, and a splash of lime juice. Serve the elegant empanadas with a generous dollop of the vibrant salsa, and enjoy the divine fusion of flavors that awaits.


  • 1 lb assorted echinoderm meat (sea stars, sea urchins, sea cucumbers)
  • 1 lb salamander meat, marinated in olive oil, lemon juice, and fresh herbs
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1/4 cup white wine
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 1 cup tomatoes, diced
  • 1/2 cup onions, finely chopped
  • 1/4 cup jalapeños, finely chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

Copyright © 2023 Cuisine Dégueu. All rights reserved.