HANOS catering wholesale
Become a customer
Foodxperience

Oyster - wakame oyster vodka & caviar

This dish consists of:

Ingredients

200gSpinach
0.5Cream
50gwakame

Zeeuwse creuse
2Mussel cooking liquid
0.1Oyster vodka
0.5Cream
siphon with gas cartridges
4gleaf gelatin

Baeri classic caviar (to taste)

Preparation

  1. Blanch the spinach, cool in ice water, and squeeze out the moisture.
  2. Finely chop the shallot and sauté it and the wakame in oil.
  3. Add the cream.
  4. Blend this together with the spinach into a cream.

  1. Heat the vodka and dissolve the soaked gelatin in it.
  2. Add the mussel cooking liquid and the cream.
  3. Season with salt and pepper.
  4. Strain the mixture and pour it into a siphon.
  5. Charge with two cartridges and chill until use.

  1. Shuck the fresh Zeeuwse creuse and loosen the oyster meat.
  2. Pipe the cream into the shell.
  3. Place the oyster on the cream.
  4. Pipe the vodka foam on top and garnish with caviar.