Recipe: Caviar in shells sea catch with chioggia beets

Name: Caviar en coques prise de mer betteraves chioggia
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 portions
Ingredients: 12 petits choux bien secs; 40 g de caviar d'Aquitaine(Perlita); 80 g de radis noir râpé passé a l'eau glacée et compressé; 20 g d'algues dulse et laitue de mer lyophilisées; 2 betteraves Chioggia épluchées puis taillées en fine brunoise; 20 cl d'eau de mer si possible; 1 petite carotte de sable et une mini courgette taillées en brunoise; huile de colza; vinaigre de riz; quelques perles de citron caviar (si possible); 1 cuiller a café de moutarde au thé matcha ou de de moutarde a l'anglaise; 1 g d'agar agar; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

12 small dry cream puffs
40 g of Aquitaine caviar (Perlita)
80 g of grated black radish passed through ice water and compressed
20 g of freeze-dried dulse and sea lettuce seaweed
2 Chioggia beets peeled then cut into fine brunoise
20 cl of sea water if possible
1 small sand carrot and a mini zucchini cut into brunoise
rapeseed oil
rice vinegar
a few pearls of lemon caviar (if possible)
1 teaspoon of matcha tea mustard or English mustard
1 g of agar agar
salt and freshly ground pepper

Step-by-step directions

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.