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Edible Oyster Shell with Oyster, Caviar and Crème Fraîche
Przystawka

Edible Oyster Shell with Oyster, Caviar and Crème Fraîche

2 godz. 30 minPorcje: 6Nutri-Score C€€€
od @andrea_mattasoglio2 importyugotowano 0 razy
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Składniki

6 osób
  • flourProdukty zbożowe70 g
  • oat flourProdukty zbożowe70 g
  • fish brothRyby300 ml
  • corn starchSpiżarnia25 g
  • saltPrzyprawy4 g
  • squid ink (divided, 2 g in the base batter and 3 g in half of it)Ryby5 g
  • Italian oyster (fresh, from Sardinia, shucked)Ryby6 kawałki
  • wasabi (a drop per oyster)Spiżarnia6 g
  • caviarRyby30 g
  • crème fraîcheNabiał60 g
  • herbs (dried, ground into powder)Warzywa i owoce2 g
  • lime zest (zest of one lime)Warzywa i owoce1 kawałek
  • edible flowers (for garnish)Warzywa i owoce6 kawałki
  • edible silver powderInne2 g
  • cocoa butter (melted, for brushing)Spiżarnia30 g
  • frying oil (for deep frying)Spiżarnia1 litr

na porcję

Wartości odżywcze

207kcal

Węglowodany
22 g
Białko
8 g
Tłuszcz
10 g
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Przybory

  • Blender ręczny
  • pie tee mold
  • Frytkownica
  • Piekarnik
  • Pędzelek kuchenny
  • Szczypce kuchenne
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Coat the inside

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