Photo: K8
Creamed oysters wrapped in marinated sea trout
55 ingredients
Serves 4
openrecipes
These creamed oysters flowers are served as a picture complete with oyster foam clouds and saffron aïoli sun.
Estimated Nutrition (whole recipe, rough)
671
Calories
24g
Protein
40g
Fat
56g
Carbs
Counts 20 of 30 ingredients — the other 10 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sea Trout | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Agar | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Leaf | not in our table | 0 |
| Trout | not in our table | 0 |
| Saffron | not in our table | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g/14oz sea trout
- 100g/3½oz sea salt
- 100g/3½oz white caster sugar
- 10g/¼oz fennel seeds
- 10g/¼oz coriander seeds
- 250g/9oz raw beetroot
- 1g agar agar
- 50ml/2fl oz Tabasco
- , chilled vegetable oil
- 100ml/3½fl oz white wine vinegar
- 2 large shallots
- freshly ground black pepper
- 1 large bay leaf
- 1g agar agar
- , chilled vegetable oil
- 37ml/1½fl oz lemon juice
- 1g agar agar
- , chilled vegetable oil
- 4 oysters
- 250ml/9fl oz whipping cream
- 40ml/1½fl oz vermouth
- shallot reduction (from above) to taste
- salt and freshly ground black pepper
- ¼ bunch tarragon
- reserved juices from the oysters
- 1 leaf gelatine
- 3 slices of ciabatta
- , for drizzling olive oil
- 20 mustard seeds
- 300g/10½oz smoked trout
- 100g/3½oz unsalted butter
- ½ lemon
- 1 tbsp wholegrain mustard
- 1 free-range egg
- ½ lemon
- 150ml/5fl oz olive oil
- 100ml/3½fl oz vegetable oil
- 1 garlic
- 1 chilli
- 1 pinch saffron
- 12 chives
- olive oil
- salt
- 1g coriander seeds
- 5 tsp olive oil
- 1 tsp sherry vinegar
- salt
- 1 oyster
- 5g sugar
- 2 sachets squid
- ½ lemon
- ½ small red cabbage
- 1 punnet fennel
- 1 punnet coriander cress
- 1 punnet mustard cress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes