Entrée
Gillardeau Oyster & Cucumber Pie Tee Shells
1 hPour 12Nutri-Score C€€€
C
1 h
1 hGillardeau Oyster & Cucumber Pie Tee Shells
ce qu’il vous faut
Ingrédients
pie tee batter (ready-made or homemade)Épicerie250 g
squid inkPoissons10 g- nori algae flakesÉpicerie5 g
- green algae powderÉpicerie3 g
- gold algae powderÉpicerie3 g
- frying oil (for deep frying)Épicerie1 litre
crème fraîcheProduits laitiers150 g- Gillardeau oysters (shucked, liquor reserved)Poissons12 morceaux
cucumber (peeled, deseeded, finely diced)Fruits et légumes1 morceau
saltÉpices2 g
par portion
Nutrition
118kcal
- Glucides
- 12 g
- Protéines
- 3 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
pie tee stamp- Friteuse
Saladier
Fouet
Écumoire- Grille de refroidissement
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Prepare the filling
- Season the crème fraîche with salt.
- Dice the cucumber finely.
- Shuck the oysters, keeping their liquor.
- Étape 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.