Sea Urchin Butter

From: Executive chef John Jackson, Bocanova, Oakland, CA.  

½ lb. butter
½ lb. number one uni (sea urchin roe)
1 Tbsp. salt

as needed, olive oil
1 bottle chardonnay
1 bunch thyme
1 parsnip, large dice
1 turnip, large dice
1 rib celery, large dice
2 shallots, sliced
4 cloves garlic, sliced
1 tsp. black peppercorn
1 bay leaf
1 bulb fenn

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