Helles Lager Battered Tempura Oysters
October 13, 2021
Looking for a unique and delectable way to make Helles Lager....fancy? We caught up with Chef Denis Hernandez of Waterloo's S&V Uptown to see what he had up his sleeve and believe us, he didn't disappoint!
S&V Uptown is a bright and welcoming space located at 15 King Street North in Waterloo, Ontario that offers a creative and innovative dining experience like no other, rooted in sustainability and local terroir. Chef Denis whipped up a mouth-watering Tempura Oyster with Bone Marrow, Pancetta and Remoulade using a Helles Lager batter. This glorious bite is currently offered on their innovative tasting menu. You'll want to check out S&V Uptown for your next special night out or try making this tasty recipe at home!
Helles Lager Battered Tempura Oyster with Remoulade
- 3 C garlic aioli (see blue book for recipe)
- 4 T brunoise gherkins
- 1 T capers, fine chopped
- 3 T dijon mustard
- 3 dash tabasco
- Salt to taste
Once mixed together, add 6oz of cooked bone marrow, still warm
-1 C all purpose flour
-1/4 teaspoon baking powder
-1/8 teaspoon baking soda
-1 egg yolk
-3/4 C Helles lager
-1 teaspoon salt
-12 fresh shucked oysters
(My suggestion would be a bigger muscle oyster, raspberry point, or malpeque oysters)
Put remoulade in a clean oyster shell, add pancetta, add oyster and garnish with cilantro.
S&V Uptown welcomes you to dine indoors or outside on their back patio located on Dominion Lane, Tuesday to Saturday evening. Reservations & walk in seating available. Cheers!