John Dory Tartar and Oysters in March Beer AspicTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: A few minutes
Refrigeration time: 1 - 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:106.2 kcal
Proteins:5.3 g
Fats:5.4 g
Carbohydrate:8.8 g
Fibers:4 g
Sugar:0 g
Cholesterol:20.3 mg
Sodium:53.7 mg
Calcium:74.3 mg
Energy:281 kcal
Proteins:14 g
Fats:14.4 g
Carbohydrate:23.3 g
Fibers:10.5 g
Sugar:0 g
Cholesterol:53.8 mg
Sodium:142 mg
Calcium:196.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
nice fillets of john dory
8
oysters
500
ml
march beer or other pale beer
15
ml
chopped black olives
juice and grated zest of a lime
1/2
bunch cilantro, chopped
3
g
agar agar, or 2 sheets of gelatin
20
ml
herring caviar
30
ml
olive oil
METHOD
- Open up the oysters and strain their liquor before chopping them coarsely. Set everything aside.
- To prepare the Bière de Mars jelly, bring the oyster liquor to a simmer in a saucepan with half the Bière de Mars. Add the agar-agar and bring to a boil; if you're using gelatin, melt it off the heat.
- Add the remaining Bière de Mars and place in the refrigerator to set.
- Cut the John Dory into small cubes.
- In a bowl, combine the diced John Dory with the chopped black olives, the olive oil, lime juice and zest and chopped oysters.
- Remove the beer jelly from the refrigerator with a fork and add it to the contents of the bowl. Mix gently.
Presentation
- Divide the mixture among champagne coupes.
- Foam a glass of beer and remove the foam, placing it on top of the tartar.
..........
Collaboration: VFC and Maîtres Brasseurs de France
SOMMELIER
A glass of March Beer
CHEF'S NOTES
Serve immediately with a spoonful of herring caviar and toast points.
