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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 30 minServes 6Nutri-Score C€€€
from @andrea_mattasoglio2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • flourGrains70 g
  • oat flourGrains70 g
  • fish brothFish300 ml
  • corn starchPantry25 g
  • saltSpices4 g
  • squid ink (divided, 2 g in the base batter and 3 g in half of it)Fish5 g
  • Italian oyster (fresh, from Sardinia, shucked)Fish6 pieces
  • wasabi (a drop per oyster)Pantry6 g
  • caviarFish30 g
  • crème fraîcheDairy60 g
  • herbs (dried, ground into powder)Produce2 g
  • lime zest (zest of one lime)Produce1 piece
  • edible flowers (for garnish)Produce6 pieces
  • edible silver powderOther2 g
  • cocoa butter (melted, for brushing)Pantry30 g
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

207kcal

Carbs
22 g
Proteins
8 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Immersion blender
  • pie tee mold
  • Deep fryer
  • Oven
  • Pastry brush
  • Tongs
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Coat the inside

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