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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 h 30 minPara 6Nutri-Score C€€€
de @andrea_mattasoglio2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • flourCereales70 g
  • oat flourCereales70 g
  • fish brothPescado300 ml
  • corn starchDespensa25 g
  • saltEspecias4 g
  • squid ink (divided, 2 g in the base batter and 3 g in half of it)Pescado5 g
  • Italian oyster (fresh, from Sardinia, shucked)Pescado6 piezas
  • wasabi (a drop per oyster)Despensa6 g
  • caviarPescado30 g
  • crème fraîcheLácteos60 g
  • herbs (dried, ground into powder)Frutas y verduras2 g
  • lime zest (zest of one lime)Frutas y verduras1 pieza
  • edible flowers (for garnish)Frutas y verduras6 piezas
  • edible silver powderOtro2 g
  • cocoa butter (melted, for brushing)Despensa30 g
  • frying oil (for deep frying)Despensa1 litro

por ración

Nutrición

207kcal

Carbohidratos
22 g
Proteínas
8 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de mano
  • pie tee mold
  • Freidora
  • Horno
  • Pincel de cocina
  • Pinzas de cocina
  • Bol

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Coat the inside

    • Brush the inside surface with thin layers of cocoa butter.
    • Add some more edible silver powder on top.
    Paso 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.
    Paso 6
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