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Caviar chips, cooked mussel and yuzu mayonnaise

A delicious amuse-bouche with optimal mouthfeel for your guests. The mussels are served with yuzu mayonnaise for an Asian touch.

Ingredients

1bag of caviar chips
2kgMussels
splash of white wine
250gMayonnaise
1Lime
1Shallot
Lime cress
1jar of herring roe
splash of yuzu juice

Preparation

  1. Rinse the mussels until no more sand comes out and let them drain well.
  2. Cut the banana shallot into half rings.
  3. Heat a tall pan and add olive oil, then the shallot, and after stirring once, also the drained mussels.
  4. Stir everything well and deglaze with a splash of white wine.
  5. Cover the pan with a lid and cook until the mussels are done.
  6. Pour everything into a container and cool quickly with butcher's foil on top (to prevent drying out).
  7. Once everything is cold, the mussels can be removed from the shell.
  8. Store them in a container with a dry cloth underneath.
  9. Put the mayonnaise in a bowl and grate the lime over it.
  10. Add a splash of yuzu juice and further season with pepper and salt.
  11. Put the mixture in a piping bag and tie it closed.
  12. Take a piece of chip from the bag and place a mussel on top.
  13. Garnish the mussel with a little herring roe.
  14. Pipe a bit of yuzu mayonnaise next to it and garnish with a lime cress leaf.
  15. Present on a plate filled with dried black beans.