Entrante
Gillardeau Oyster & Cucumber Pie Tee Shells
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C
1 h
1 hGillardeau Oyster & Cucumber Pie Tee Shells
receta de
@moldbrothers
@moldbrothers
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
pie tee batter (ready-made or homemade)Despensa250 g
squid inkPescado10 g- nori algae flakesDespensa5 g
- green algae powderDespensa3 g
- gold algae powderDespensa3 g
- frying oil (for deep frying)Despensa1 litro
crème fraîcheLácteos150 g- Gillardeau oysters (shucked, liquor reserved)Pescado12 piezas
cucumber (peeled, deseeded, finely diced)Frutas y verduras1 pieza
saltEspecias2 g
por ración
Nutrición
118kcal
- Carbohidratos
- 12 g
- Proteínas
- 3 g
- Grasas
- 7 g
lo que usará
Utensilios
pie tee stamp- Freidora
Bol
Varillas
Espumadera- Rejilla de enfriamiento
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Prepare the filling
- Season the crème fraîche with salt.
- Dice the cucumber finely.
- Shuck the oysters, keeping their liquor.
- Paso 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.