Caviar and Oyster Jelly with Sour Cream
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
99
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Oyster
- 3 sheets gelatin
- 200 milliliters dry white wine
- 200 milliliters fish stock
- 2 Tbsps Caviar
- 2 Tbsps scallions
- 2 Tbsps sour Whipped cream
Preparation steps
1.
Shuck the oysters over a bowl to catch the juices. Pour the liquid through a sieve. Place the oysters in a bowl. Soften the gelatin in cold water. In a saucepan, bring the wine, fish stock and 1-2 tablespoons of the oyster liquor to a boil and cook until reduced by half. Remove from heat, squeeze the gelatin and add to the pan, stirring until dissolved. Once the liquid begins to gel, add half of the caviar and half of the chives and spoon half of the mixture into four glasses. Top with the oysters and the remaining caviar mixture . Chill 30 minutes.
2.
Stir the sour cream to loosen slightly and at serving time, spoon over the gelatin. Serve garnished with the remaining caviar and chives.
