The IconsCookbook CalendarIconic ChefsFashion Recipes Wine

Autumn, Recipes

Foie Gras Torchon, Mango and Sorrel – Eric Räty

 

TORCHON

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

 

SORREL SORBET

sorrel broth: 

100      g         SORREL

150      g         sugar

400      g         Water

50      g         ice cubes

 

Sorbet base:

75       g          water

37                   g          Trimolin3

37                   g          SUGAR

5     g          Pectin Nh

 

to finish:

500      g          sorrel broth

75      g          lime juice

75       g          GREEK yoghurt

 

TO FINISH:

SORREL LEAVES

EDIBLE FLOWERS

SESAME SEEDS, TOASTED

SESAME OIL

PINK PEPPER CORNS

LEBNEH

LIME ZEST, GRATED

MANGO COULIS

MANGO CUBES

FLEUR DE SEL

JELLY OF PEDRO XIMENEZ VINEGAR

 

METHOD:

 

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.

Recommended