Seafood Timbale with Sea Beans
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
6
- Ingredients
- 6 cups Oyster
- 3 egg whites
- 4 cups double cream
- salt
- cayenne pepper
- 2 cups Samphire (washed and picked)
- 2 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- ½ cup Crème fraiche (whipped)
- 2 Tomatoes (seeded and diced)
Preparation steps
1.
Place the oysters in food processor and pulse until you have a smooth pater. Add the egg whites one at a time until all are combined. Season with salt and cayenne pepper. Slowly stir in double cream.
2.
Preheat oven to 190°C | 375F | gas 5. Butter ramekins and pour in the oyster mixture. Bake in a bain-marie covered with foil for 20 minutes or until set. Allow to cool in ramekins.
3.
Bring a pot of water to the boil. Add the samphire and cook for 2 minutes. Drain and refresh under cold water to stop the cooking. Drain and place in a bowl. Add the olive oil and lemon juice. Season lightly with salt and pepper.
4.
Divide the samphire between the plates. Run a knife along the edges of the ramekins and unmould the oyster mousseline on top of the samphire. Top with crème fraiche and spoon diced tomatoes around plate.
afternoon seasonal
