Soy Bean Flan, Mussel Foam, Oyster Fritter and Keta Cavair
by Ling
@ 22 Oct 2013
Ingredients
200ml vegetable stock
200g fresh soy beans (edamame)
50g frozen green peas
30ml cream
1 egg yolk, lightly beaten
Salt, sugar and freshly ground white pepper, to taste
Mussel Foam
20g unsalted butter
10g (each) chopped shallots and chopped garlic
50g brunoised carrots
20g brunoised celery
250g black mussels
50ml white wine
50ml fish stock
30ml cream
Cayenne pepper, to taste
Oyster Fritter
30g flour
20ml champagne
1 whole egg
Ice cubes, for batter
4 oysters, shucked
Vegetable oil, for deep-frying
Keta caviar, fresh soy beans, edible flowers
and herbs, for garnishing
Preparation
Place the vegetable stock, fresh soy beans and frozen green peas into a cooking pot and heat the liquid to a boil. Reduce heat and cook the soy beans and green peas until tender. Transfer the cooked soy beans and green peas into a food processor and pulse until smooth. Strain the soy purée into a mixing bowl and fold in the cream and egg yolk and season with salt, sugar and freshly ground white pepper to taste. Divide the soy purée among 4 heatproof moulds and bake in a pre-heated oven at 100˚C over a bain marie until set.
For the mussel foam: Heat the unsalted butter in a sauté pan and sauté the chopped shallots and garlic until fragrant. Add in the brunoised carrots and celery and sauté until softened. Add in the black mussels and deglaze with white wine. Add in the fish stock and cook until the mussel shells have opened. Add in the cream and heat the mixture to a boil. Remove the cooked mussels and strain the stock into a container and season with cayenne pepper to taste. Blend the stock until foamy just before serving.
For the oyster fritter: Whisk the flour, champagne, whole egg and ice cubes in a mixing bowl. Season with salt and freshly ground white pepper to taste. Coat the oysters with the batter and deep-fry in hot vegetable oil until golden browned. Remove and drain on absorbent paper towels.
Place the soy bean flan onto each serving plate and top with the oyster fritter, caviar and fresh soy beans. Garnish with edible flowers and herbs and spoon over the mussel foam.
Serves 4
