Sucettes d’huîtres, jus de cresson


 Watercress jelly

  • 200 g watercress coulis
  • 50 g water
  • 12.5 g vegetable gelatin
  • 3 g salt

Oyster balls

  • 50 g shallots
  • 3 oysters, chopped
  • 50 g oyster water
  • 2 g agar-agar
  • 30 g white wine
  • 100 g cream

Baby cress decoration

  • Atsina
  • Nasturtium

Blanch
the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest.

Chop
the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball.

When
the log is set, coat with watercress jelly and put on a skewer.


ENJOY YOUR MEAL

Popular posts from this blog

Sprouting Cauliflower "Shawarma"

Image
  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...
Read more

Zucchini Crepe Bowl With Beer

Image
For the crepes: 2 cups flour 2 eggs 1.5 cups of milk Half glass of beer 0,044 butter 1 pinch of salt Filling: 1 onion 1 clove of garlic 4 zucchini 0,44 lbs  cream 0,154 lbs crumbled feta cheese 1 tablespoon of olive oil oil half a bunch of dill 4 tablespoons salt, pepper whisked flour, 2 eggs, milk and beer in a deep bowl with a mixer. Add 1 pinch of salt and 0,044 lbs and wait until you get a smooth texture. Cover it with a clean cloth for 30 minutes. For the stuffing, peel and chop the onion. Peel and crush the garlic. Clean and grate the zucchini. Clean and chop the dill. Heat the oil in a pan and sauté the onion and garlic. Zucchini and let it sit for 10 minutes, drinking it through. Take it off the heat to add and pass the dill. Let it cool. Add the egg, cream, cheese and pepper. Grease the butter pan with it. 1 ladle of crepes will take long enough to spill and not brown one side. Turn it over with a plate tool or spatula and send it off side to side. Prepare the crepes in th...
Read more

PUEBLO BREAD (NM)

Image
4 glasses of flour 1 teaspoon of salt 1 teaspoon of baking powder 1.5 – 2 glasses of water In a large mixing bowl, add the flour, salt, and baking powder. Mix the ingredients thoroughly. Slowly add the water and knead the ingredients. Make sure the dough is elastic and sticky. Rest the dough for an hour. During this time, the dough will absorb the water and become more knead able. Lay the dough on a flat surface and flatten it to about 1 inch thick. Bake in a preheated 392 degree oven for about 20-30 minutes, until the top of the dough is lightly browned. Take it out of the oven and let it cool a bit. Then slice and serve. Note: Traditionally the Pueblo people bake this bread in an 'orno' oven. However, since most of these ovens are not available in modern homes, a standard oven will also work. Pueblo Bread tastes different from standard white bread that can be found in most supermarkets. So if you want to fully experience this recipe, be sure to use fresh ingredients whenever ...
Read more