Home Recipes Smoked cream oyster

Smoked cream oyster

Fresh oyster topped with pickled cucumber, dill, and a smoked mascarpone cream for a bold, elegant bite of sea and smoke.

Other Dairy Seafood

Smoked cream oyster

Debic Professionals

Debic

Ingredients

Smoked cream

500 ml Debic Cream Plus Mascarpone

100 g wood chips, beech

Pickle

1 cucumber

15 g salt

30 g dill

20 g garlic

100 ml pickle ferment

Oyster

10 oysters, size 0

5 g salt

1 lemon

Decoration

30 dill sprigs

3 marigold flowers

Preparation

Smoked cream

Hot smoke the Cream Plus Mascarpone for a minimum of one hour with the beech wood chips.

Pickle

Remove the skin from the cucumber and scoop out 30 small balls.

Mix with the rest of the ingredients and let it ferment for 2 days at room temperature.

Oyster

Open the oysters and reserve the oyster juice.

Pat dry the oysters and place in the blast chiller for 4 minutes.

Season the cream with the oyster juice, salt, grated lemon rind and juice and mix into an emulsion.

Like a chaud-froid method, dip the oysters in the cream and place back in the shell.

Assembly

Decorate with fresh dill sprigs and marigold flowers.

Other Dairy Seafood

Debic for chefs

Debic for chefs