Home Recipes Smoked cream oysters

Smoked cream oysters

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

Dairy Seafood

Smoked cream oyster

Debic's Culinary Team

Debic

Ingredients

For 10 servings

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 brine

Oyster

10 oysters, size 0

5 g salt

1 lemon

Finish

30 dill sprigs

3 marigold flowers

Debic products used

Cream Plus Mascarpone 1L

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 remaining ingredients and leave to ferment for 2 days at room temperature.

Oyster

Open the oysters and reserve the oyster liquor.

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

Season the cream with the oyster liquor, salt, grated lemon zest and lemon juice, then emulsify.

As in a chaud-froid preparation, dip the oysters in the cream and return them to their shells.

Assembly

Decorate with fresh dill sprigs and marigold flowers.

Dairy Seafood

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