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Edible Oyster Shell with Oyster, Caviar and Crème Fraîche
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Edible Oyster Shell with Oyster, Caviar and Crème Fraîche

2 Std. 30 Min.Für 6Nutri-Score C€€€
von @andrea_mattasoglio2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • flourGetreide70 g
  • oat flourGetreide70 g
  • fish brothFisch300 ml
  • corn starchVorräte25 g
  • saltGewürze4 g
  • squid ink (divided, 2 g in the base batter and 3 g in half of it)Fisch5 g
  • Italian oyster (fresh, from Sardinia, shucked)Fisch6 Stücke
  • wasabi (a drop per oyster)Vorräte6 g
  • caviarFisch30 g
  • crème fraîcheMilchprodukte60 g
  • herbs (dried, ground into powder)Obst & Gemüse2 g
  • lime zest (zest of one lime)Obst & Gemüse1 Stück
  • edible flowers (for garnish)Obst & Gemüse6 Stücke
  • edible silver powderAndere2 g
  • cocoa butter (melted, for brushing)Vorräte30 g
  • frying oil (for deep frying)Vorräte1 Liter

pro Portion

Nährwerte

207kcal

Kohlenhydrate
22 g
Eiweiß
8 g
Fett
10 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stabmixer
  • pie tee mold
  • Fritteuse
  • Backofen
  • Backpinsel
  • Küchenzange
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Make the shell batter

    • Combine the flour, oat flour, corn starch, fish broth and salt in a bowl.
    • Add the squid ink and blend everything with the immersion blender until smooth.
    Schritt 1

  2. Create the marbled effect

    • Take half of the batter and add the remaining squid ink to it.
    • Mix the two batters together with a tweezer to create a marbled pattern.
    Schritt 2

  3. Fry the shells

    • Pre-heat the pie tee mold to 170 °C.
    • Dip the mold into the batter for about 10 seconds, then let it rest for about 1 minute.
    • Deep fry the mold for another 20 seconds; the shell will easily release.
    Schritt 3

  4. Add details and dry

    • Add some details to the shells with edible silver powder.
    • Dry them in the oven at 60 °C for about 1 hour and a half.
    • Let them cool down completely.
    Schritt 4

  5. Coat the inside

    • Brush the inside surface with thin layers of cocoa butter.
    • Add some more edible silver powder on top.
    Schritt 5

  6. Fill and serve

    • Fill each shell with a fresh oyster, a drop of wasabi, caviar and crème fraîche.
    • Finish with herbs powder, lime zest and edible flowers.
    Schritt 6
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