Recipes
#Recipe
Oyster, caviar and Thai air
Lara Roguez, chef of the Abarike restaurant and finalist of Chef Balfegó 2021, prepares an exceptional recipe with THAI bluefin tuna stock: Oyster, caviar and Thai air.
Elaboration
Oyster, caviar and Thai air
- We open the oyster, take it out and clean it in seawater to eliminate impurities.
- We place it with the belly facing up in its own shell and removing the muscle from the shell.
- We emulsify the slightly tempered Thai red tuna stock with the lecithin until we get a dense air.
- On the oyster we place 6 small cubes of tuna belly, we will look for the leanest part of the belly to achieve a buttery texture, we accompany it with some osetra caviar roe.
- We nap with the air and decorate with sea alder flowers.
Ingredients
Oyster, caviar and Thai air
- 1 bottle Bluefin tuna Thai stock
- 1 tablespoon Soy Lecithin
- 2 anchovies cured in butter
- Balfegó Bluefin Tuna Belly
- Osetra caviar
- 4 Eo River variety oysters of number 1
- Sea alder flowers
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