Vorspeise
Gillardeau Oyster & Cucumber Pie Tee Shells
1 Std.Für 12Nutri-Score C€€€
C
1 Std.
1 Std.Gillardeau Oyster & Cucumber Pie Tee Shells
was Sie brauchen
Zutaten
pie tee batter (ready-made or homemade)Vorräte250 g
squid inkFisch10 g- nori algae flakesVorräte5 g
- green algae powderVorräte3 g
- gold algae powderVorräte3 g
- frying oil (for deep frying)Vorräte1 Liter
crème fraîcheMilchprodukte150 g- Gillardeau oysters (shucked, liquor reserved)Fisch12 Stücke
cucumber (peeled, deseeded, finely diced)Obst & Gemüse1 Stück
saltGewürze2 g
pro Portion
Nährwerte
118kcal
- Kohlenhydrate
- 12 g
- Eiweiß
- 3 g
- Fett
- 7 g
was Sie verwenden
Utensilien
pie tee stamp- Fritteuse
Rührschüssel
Schneebesen
Schaumlöffel- Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Colour the pie tee batter
- Whisk the pie tee batter with the squid ink, nori flakes and green and gold algae powders until evenly marbled.
- Schritt 2
Fry the oyster shells
- Heat the frying oil to 180 °C.
- Dip the pie tee stamp into the batter and fry until the shell is crisp and set.
- Lift out with a slotted spoon and drain on a cooling rack.
- Schritt 3
Prepare the filling
- Season the crème fraîche with salt.
- Dice the cucumber finely.
- Shuck the oysters, keeping their liquor.
- Schritt 4
Assemble
- Spoon crème fraîche into each fried shell.
- Add a Gillardeau oyster and the diced cucumber.
- Finish with a little oyster liquor and serve immediately.