Gastronomixs

Oyster paper

This is a stunning component to garnish a dish with, inspired by a recipe by Quique Dacosta***. 

Oyster paper

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

dl

oyster juice

0.5

dl

white wine

1

dl

water

60

g

tapioca flour

1

g

mother-of-pearl powder

Preparation method

  • Combine all ingredients well and transfer to a thermo blender.
  • Heat the mixture at 90°C for 30 minutes in the thermo blender at speed 3.
  • Set aside to rest for two hours in the refrigerator.
  • With a pallet knife, spread the mixture paper-thin over a silicone sheet.
  • Create shapes by placing small profiles under the silicone sheet.
  • Dry in a 120°C oven for approximately 30 minutes.
  • Remove the oyster paper from the oven and break into pieces.
  • Store the pieces immediately in an air-tight container with silicone granules.

Serving suggestions

  • As a garnish to a carpaccio of fish.
  • As part of an amuse-bouche, e.g. with a crème of avocado.
  • In a selection of cocktail snacks.

Previous page