Starter
Gillardeau Oyster & Cucumber Pie Tee Shells
1 hServes 12Nutri-Score C€€€
C
1 h
1 hGillardeau Oyster & Cucumber Pie Tee Shells
what you need
Ingredients
pie tee batter (ready-made or homemade)Pantry250 g
squid inkFish10 g- nori algae flakesPantry5 g
- green algae powderPantry3 g
- gold algae powderPantry3 g
- frying oil (for deep frying)Pantry1 litre
crème fraîcheDairy150 g- Gillardeau oysters (shucked, liquor reserved)Fish12 pieces
cucumber (peeled, deseeded, finely diced)Produce1 piece
saltSpices2 g
per serving
Nutrition
118kcal
- Carbs
- 12 g
- Proteins
- 3 g
- Fat
- 7 g
what you’ll use
Tools
pie tee stamp- Deep fryer
Mixing bowl
Whisk
Slotted spoon- Cooling rack
step by step
Method
- Step 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.
- Step 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.
- Step 3
Prepare the filling
- Season the crème fraîche with salt.
- Dice the cucumber finely.
- Shuck the oysters, keeping their liquor.
- Step 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.