Recipe: Caviar in shells sea catch with chioggia beets

1 Pour the sea water (or spring water salted with Guérande salt), bring to a boil, add your seaweed then your carrot and zucchini brunoise, add your agar-agar, cook for 2 minutes then remove from heat, cover and let infuse for 5 minutes, then remove 4 beautiful plates and divide your "sea catch" and place them in the refrigerator.

2 In a salad bowl pour your grated black radish, pepper and mix with your mustard.

3 For the beets choose 2 colors, salt and pepper then add 2 tablespoons of rapeseed oil for 1 of rice vinegar then set aside.

4 Remove a small cap from your cream puffs, hollow them out and fill them with black radish, then with a spoon (mother-of-pearl or porcelain) divide your caviar over the 12 shells.

5 Remove your gelled plates, then arrange harmoniously cream puffs and raw Chioggia salad.
* Make this choux pastry recipe
https://www.aftouch-cuisine.com/recette/pate-a-choux-406.htm
Precious appetizer enjoyed with an excellent 2013 Chablis from Domaine de L'Erable
www-chablis-erable.fr
I wish to congratulate Michel Berthommier of Esturgeonnière for the quality of his Perlita caviar produced by him in Aquitaine.
www.caviarfrance.com.