Oysters recipe

18 ingredients
8 steps

Ingredients

  • 20 Oyster 000 Daniel Sorlut
  • 50 g (1.8oz) Panko Bread Crumbs
  • 2 Natural Egg Whites
  • 500 g (17.6oz) Cream 35%
  • 50 g (1.8oz) Seaweed
  • 12 g (0.4oz) Fennel hearts
  • 3 g (0.1oz) Crushed pepper
  • 5 g (0.2oz) Dill
  • 3 g (0.1oz) Sichuan pepper
  • 50 g (1.8oz) Fennel liquid
  • 50 g (1.8oz) Minced oyster
  • 50 g (1.8oz) Oyster juice
  • 10 g (0.4oz) Nelly Prat blanco
  • 50 g (1.8oz) Micry
  • 50 g (1.8oz) Salmon roe
  • 25 g (0.9oz) Movruga
  • 25 g (0.9oz) Wasabi roe
  • 25 g (0.9oz) Flying fish roe

Directions

  1. 1
    Crunchy oyster: Open the oysters and strain with a fine strainer.
  2. 2
    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.
  3. 3
    Fry in a generous amount of very hot sunflower oil for a very short time.
  4. 4
    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.
  5. 5
    Stir the mixture for 5 minutes and allow to set for at least 6 hours.
  6. 6
    Once the mixture has set, strain through a thin strainer to remove all juice.
  7. 7
    Finish by joining with the micry.
  8. 8
    To finish to iodized juice: Join the roe with the juice from the previous recipe.

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