Oysters recipe
A classic luxury oyster recipe.
Ingredients
Crunchy oyster- 20 Oyster 000 Daniel Sorlut
- 50 g Panko Bread Crumbs
- 2 Natural Egg Whites
- 500 g Cream 35%
- 50 g Seaweed
- 12 g Fennel hearts
- 3 g Crushed pepper
- 5 g Dill
- 3 g Sichuan pepper
- 50 g Fennel liquid
- 50 g Minced oyster
- 50 g Oyster juice
- 10 g Nelly Prat blanco
- 50 g Micry
- 50 g Salmon roe
- 25 g Movruga
- 25 g Wasabi roe
- 25 g Flying fish roe
Details
- Cuisine: French
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Crunchy oyster: Open the oysters and strain with a fine strainer. Separate the bread crumbs into two thicknesses, the finest thickness for the first breading, and dip into the egg white and continue breading with the larger bread crumbs. Fry in a generous amount of very hot sunflower oil for a very short time.
- Iodized juice: Rehydrate the sea weed until salt is removed draining several times, mix with the cream, crushed pepper and the remaining ingredients apart from the micry. Stir the mixture for 5 minutes and allow to set for at least 6 hours. Once the mixture has set, strain through a thin strainer to remove all juice. Finish by joining with the micry.
- To finish to iodized juice: Join the roe with the juice from the previous recipe.
Also worth your attention:
More recipes from Martín Berasategui