|
|
| CROUSTILLANT OF ROASTED FOIE GRAS, SAUTÉED LANGOUSTINES, CANDIED TURNIPS AND OYSTER VINAIGRETTE |
| 4 Servings |
 |
| INGREDIENTS |
8 Baby Turnips, blanched and peeled
1 T Olive Oil
3 T Sherry Vinegar
pinch Salt
1 t Sugar
12 leaves Marjoram
4 Langoustines, large or gulf shrimp large
4 Braise Savoy Cabbage Leaf, dried
4 x 80 gr Foie Gras
1 T Balsamic Syrup
2 T Finely Chopped Chives
pinch Fleur de Sel
4 Oysters
2 T Olive Oil
1/2 Lime Juice
pinch Salt
pinch Cayenne Pepper
pinch Sugar
|
|
|
|
|
|
|
| METHODS |
| Cut baby turnips in half lengthways then sauté in a non
stick pan with olive oil.
When they are caramelized, add seasoning and sugar,
then deglaze with sherry vinegar.
When evaporated add the marjoram leaves.
Sauté the langoustine or shrimp in oil until cooked.
Cool and remove shell.
Season and keep warm.
Place the slices of foie gras in a hot, but not too hot,
frying pan.
Sear both sides until caramelized and same color as the
turnips.
Pour off fat.
Season with salt and pepper.
Deglaze pan with a few drops of sherry vinegar.
Brush a little of the balsamic vinegar over the foie
gras and sprinkle with chopped chives.
Sprinkle a little fleur de sel over.
Place oysters and the ingredients in a blender and
liquidize until smooth.
Cabbage leaves are simple braised in chicken stock and
smoked bacon, then dried out in a low oven until very
crisp.
Shell fish oil and lobster coral powder are used to
enhance the dish in our kitchen.
Lay cabbage leaf on plate then six pieces of turnip.
Place shrimp or langoustine on top.
Lay a crab tuile on top then the foie gras followed by
another crab tuile.
Spoon the sauce around a little of the oil and the
powder. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
