Foie Gras Torchon, Mango and Sorrel – Eric Räty
1 pc FOIE GRAS
450 G WATER
50 G SALT
10 G PINK SALT
300 ml Sauternes
150 ml RED WINE
150 ml SHERRY WINE
50 g GRAPE JUICE
100 g BROWN sugar
5 g thyme
5 g rosemary
100 g SORREL
150 g sugar
400 g Water
50 g ice cubes
75 g water
37 g Trimolin3
37 g SUGAR
5 g Pectin Nh
500 g sorrel broth
75 g lime juice
75 g GREEK yoghurt
SESAME SEEDS, TOASTED
PINK PEPPER CORNS
LIME ZEST, GRATED
FLEUR DE SEL
JELLY OF PEDRO XIMENEZ VINEGAR
Let soft the foie gras in room temperature before removing the veins. Roll the foie gras in plastic wrap into the shape of a roulade, let set in the fridge for at least 3 hours.
Bring water and brine ingredients to boil, chill afterwards.
Remove plastic wraps from the foie gras, soak in the brine for 8 hours.
Combine the wines, grape juice, brown sugar and herbs together and reduce slowly to 1/3 of its original volume.
Remove foie gras from the brine. In a vacuum bag, marinade the foie gras with the reduction for 24 hours.
Take out the foie gras and roll it again with plastic wrap, tighten and sous vide in 62C water bath for 8 minutes.
Chill immediately in an ice water bath afterwards. Keep in the fridge for at least 8 hours prior to serve.
Prepare simple chilled syrup as a start for making the sorrel broth.
In a blender, pour in the chilled syrup, sorrel leaves and ice cubes, blend with full power. Strain, set aside in a cool place to preserve the colour.
Combine pectin and sugar in a small bowl. Meanwhile, combine trimoline and water in a pot and bring to boil. Add pectin sugar mix slowly while whisking gently to ensure no pectin chunks are formed in the liquid. Simmer for 1 minute, set aside in room temperature.
Mix the sorrel broth and the sorbet base with a hand blender, add lime juice and Greek yoghurt. Freeze and blend again with a PacoJet mixer before serve.
To start plating, slice the foie gras, brush with sesame oil. Garnish with toasted sesame seeds and crushed pink peppercorn.
Torch the mango cubes with a blow torch and glaze with sesame oil, season with fleur de sel.
Garnish the plate with mango coulis, lebneh, Pedro Ximenez vinegar jelly and scoop of sorrel sorbet, sorrel leaves, edible flowers and grated lime zests.
The perfect wine:
Pineapple, honey, and spiced crabapple aromas rise from the Trimbach Riesling Vendange Tardive, saturating the palate and leading to a lip-smacking finish. Dry and refreshing, the wine’s energy and fruity intensity won’t fade in a wine so bracing for the genre if kept, but if enjoyed before then, it is perfect with chef Eric Räty’s foie gras torchon with mango, sorrel and Pedro Ximénez.
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