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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 30Pour 6Nutri-Score C€€€
par @andrea_mattasoglio2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • flourCéréales70 g
  • oat flourCéréales70 g
  • fish brothPoissons300 ml
  • corn starchÉpicerie25 g
  • saltÉpices4 g
  • squid ink (divided, 2 g in the base batter and 3 g in half of it)Poissons5 g
  • Italian oyster (fresh, from Sardinia, shucked)Poissons6 morceaux
  • wasabi (a drop per oyster)Épicerie6 g
  • caviarPoissons30 g
  • crème fraîcheProduits laitiers60 g
  • herbs (dried, ground into powder)Fruits et légumes2 g
  • lime zest (zest of one lime)Fruits et légumes1 morceau
  • edible flowers (for garnish)Fruits et légumes6 morceaux
  • edible silver powderAutres2 g
  • cocoa butter (melted, for brushing)Épicerie30 g
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

207kcal

Glucides
22 g
Protéines
8 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mixeur plongeant
  • pie tee mold
  • Friteuse
  • Four
  • Pinceau de cuisine
  • Pince de cuisine
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Coat the inside

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