Pictou Island Sandbar Recipe
Featuring asparagus foam, buttered fregola, edible oyster shells, and horseradish pearls, with marinated mussels and fried oysters
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Ingredients
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Asparagus Foam
Buttered Fregola
Edible Oyster Shells
Horseradish Pearls
Marinated Mussels & Fried Oysters
Method
Asparagus Foam
- 1
Prepare the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until tender. Transfer to an ice bath to stop the cooking process.
- 2
Make the Foam
Blend the blanched asparagus with vegetable broth until smooth. Strain the mixture and return it to a saucepan. Add heavy cream, salt, and white pepper. Heat gently while whisking until warm and foamy.
Buttered Fregola
- 3
Cook the Fregola
In a pot of boiling salted water, cook fregola according to package instructions until al dente. Drain and set aside.
- 4
Finish with Butter
In the same pot, melt butter and add the cooked fregola. Stir in grated Parmesan cheese and season with salt. Mix well to combine.
Edible Oyster Shells
- 5
Prepare the Shells
Rinse and sanitize oyster shells thoroughly. Sprinkle a pinch of sea salt inside each shell for flavor.
Horseradish Pearls
- 6
Create Pearls
In a bowl, mix horseradish sauce with sodium alginate and blend until smooth. In another bowl, dissolve calcium lactate in water. Using a syringe, drop the horseradish mixture into the calcium solution to form pearls. Let them sit for a few minutes, then rinse in water.
Marinated Mussels & Fried Oysters
- 7
- 8
Prepare the Fried Oysters
Dip shucked oysters into beaten egg, then coat with breadcrumbs. Heat vegetable oil in a frying pan and fry the oysters until golden brown and crispy.