Oysters In Brioche Crust With Marinated Tapioca by Alex Atala
Oysters: 4 each, medium sized
Tapioca: 50 g
Brioche: 200 g
Eggs: 2
Salt: 2 g
Sugar: 2 g
Black pepper: To taste
Lime juice: 20 ml
Salmon caviar: As needed
Chives: To taste
Olive oil: To taste
Tabasco: To taste
Soy sauce: 50 ml
Olive oil: 400 ml
A unique appetizer by the famous Brazilian chef Alex Atala from D.O.M. restaurant: an oyster recipe served with translucent marinated tapioca balls.
Cook the tapioca in boiling water until it becomes tender.
There should still remain a small white dot in the center of the tapioca balls.
Strain, and cool off quickly in ice cold water. Drain well.
Mix the tapioca with the lemon juice, and set aside.
Remove the crust, and finely grate the brioche. Set aside.
Mix the eggs with the salt, the sugar, and some finely ground black pepper. Set aside.
Open the oysters and preserve the water.
Put the oysters in the egg wash, and then in the brioche flour.
Pour the water from the oysters into the tapioca and season with a pinch of salt.
Fry the oysters on medium heat in a non-stick pan with some olive oil until golden.
Remove from the pan and put on a paper towel to drain off excess fat.
Season each oyster with a drip of Tabasco.
Blend the two ingredients until emulsified.
In a small plate pour some soy emulsion.
Place the oyster on top, and cover partly with the marinated tapioca.
Finish with some salmon roe, and some finely picked chives.
