Seafood Timbale with Sea Beans
(0 votes)
(0 votes)
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
