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Edible Oyster Shell with Oyster, Caviar and Crème Fraîche
2 u 30 minVoor 6Nutri-Score C€€€
C
2 u 30 min
2 u 30 minEdible Oyster Shell with Oyster, Caviar and Crème Fraîche
recept van
@andrea_mattasoglio
@andrea_mattasoglio
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
flourGranen70 g
oat flourGranen70 g
fish brothVis300 ml
corn starchVoorraadkast25 g
saltKruiden en specerijen4 g- squid ink (divided, 2 g in the base batter and 3 g in half of it)Vis5 g
- Italian oyster (fresh, from Sardinia, shucked)Vis6 stukken
wasabi (a drop per oyster)Voorraadkast6 g- caviarVis30 g
crème fraîcheZuivel60 g
herbs (dried, ground into powder)Groente en fruit2 g- lime zest (zest of one lime)Groente en fruit1 stuk
- edible flowers (for garnish)Groente en fruit6 stukken
edible silver powderOverig2 g
cocoa butter (melted, for brushing)Voorraadkast30 g- frying oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
207kcal
- Koolhydraten
- 22 g
- Eiwitten
- 8 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Staafmixer
pie tee mold- Frituurpan
Oven
Bakkwast
Keukentang
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Coat the inside
- Brush the inside surface with thin layers of cocoa butter.
- Add some more edible silver powder on top.
- Stap 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.
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