- 1 package St Pierre / foie gras presspicked up at 72C steam for 7 minutes with butter
- 30 grams savoy cabbage4.5cm x .7cm, blanched for 2 minutes, pickup with Beurre Monte
- beurre monte
- sauce matelote
- 4 cabbage glasscut to triangles, 4.25cm length, 6cm diagonal
St Pierre / Foie Gras Press
- 30 grams St Pierre filet
- 20 grams foie grassous vide (see other recipe)
- 1 savoy cabbage leafmiddle leaves, half green, blanched for 2 minutes
- savoy cabbageblanched for 2 minutes, inner set removed
- grape seed oil
- 20 grams Garlicsliced
- 100 grams shallotsliced
- 25 grams Butter
- 750 grams pinot noir
- 1 kilogram fish bonesrinsed and dried
- 2 Bay Leaves
- 100 grams leek whiteshalved
- 50 grams celerylarge dice
- 200 grams Onionlarge dice
- 60 grams button mushrooms
- 5 grams Black Peppercorns
- 3 litres chicken consommé
- 100 grams Saucereduced
- 3 grams pinot noir reduction
- 10 grams beef jus
- 13 grams Butter
St Pierre / Foie Gras Press
- Cut the St. Pierre portion into 3 pieces lengthwise.
- Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion.
- Season the fish portion with salt and white pepper.
- Atop a sheet of plastic wrap, build the fish and foie gras pieces together in alternating layers of attain a stacked pattern.
- Use the plastic wrap to contort the block into a rectangle shape.
- Wrap tightly with the plastic wrap and cryovac into a sous vide bag.
- Cook the rectangle at 48C in a water bath for approximately 2 hours.
- Once cooked, allow to stand at room temperature until at room temperature, then place the bag in an ice bath.
- Once cooled, remove the bricks and remove the plastic wrap.
- Cut the cabbage leaf into a shape that will fully wrap around the rectangle.
- Wrap the leaf tightly over the rectangle with plastic wrap.
- Once wrapped, lightly press the rectangles using weights to even the shape and to set the cabbage.
- Allow to press for about 30 minutes.
- Once pressed, cut the very ends off the sides of the rectangle to achieve a flat side on either end.
- Then cut the rectangle diagonally to achieve 2 triangle shapes.
- Remove the plastic wrap from the two triangles gently.
- Reserve for service covered.
- Blanch and shock the Savoy cabbage leaves and remove the thick inner stem.
- Pat dry with food-safe towels.
- Lightly oil several Silpats with grape seed oil and place the leaves on the Silpats, making sure they are flat to the Silpat.
- Cover this with another oiled Silpat and bake in a 250f oven until dried and browned, mimicking the look of glass (about 45 minutes).
- Once cooked store in a dehydrator and cut to the desired shape as needed.
- Sweat shallots and garlic in butter until soft, then add the wine.
- Once wine is reduced by half add the rest of the ingredients.
- Bring to a simmer and cook for one hour skimming often.
- Strain through an oil filter and reduce until sauce consistency.
- Stain through oil filter again, cool and reserve.