Ingredients
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Foie
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Milkas needed
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Salt
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white pepper
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2 tablespoons Olive OilOleum Flumen Premium
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Pumpkin Essence
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1 kilogram pumpkin
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80 grams fresh butter
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Salt
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white pepper
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Leek & Hazelnut Essence
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500 grams green leeks
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200 grams green scallion leaves
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80 grams Micrior 16 grams tapioca
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1 decilitre toasted hazelnut oil
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Salt
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Honey Marjoram Bread Crackling
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120 grams high quality raw par baked bread
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20 grams honey
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ground marjoram leaves
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Salt
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Fresh Baked Leek Salad
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8 small leeks
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wild rocket leaves
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red chard
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lamb's tongue lettuce
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watercressand another bitter variety choice
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1 decilitre Olive OilOleum Flumen Ninou
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10 grams balsamic vinegar
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5 grams honey mead
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Salt
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white pepper
Directions
For the Foie
- Keep the foie in the milk lightly salted 1 hour to remove he blood.
- Dry well and cut into portions 80/100 g.
- Season with salt and pepper then sear for approximately 1 minute in a pan with a little bit of oil until golden brown.
- Finish in a 135º C oven until it reaches the internal temperature of 35º C
For the Pumpkin Essence
- Liquify without the peel and strain though a chinoise.
- In a very hot not stick pan, reduce the juice with the butter.
- Rectify with salt and pepper and when it reaches a nape consistency, strain into a very cold container previously chilled in the refrigerator.
For the Leek and Hazelnut Essence
- Scald the leaves in lightly salted water for one minute.
- Shock and reserve for the cooking water.
- Liquefy the leaves twice.
- Blend the Micri with 80 g of cooking water and reduce this essence as the previous, substituting the butter for the texturized Micri in cooking water.
- For the preparation with Tapioca, cook the tapioca in the cooking water 15 minutes.
For the Honey Marjoram Bread Crackling
- Cut semi frozen bread into dices of 0.4 cm.
- Brown the dices in a non stick pan gently moving to prevent burning or breaking apart the dices.
- When toasted add the honey in a thin thread along with the marjoram.
- Reserve the bread in a sealed container.
For the Fresh Baby Leek Salad
- Scald the leeks in salted water for 15/20 seconds then shock with ice.
- Place the salad leaves in warm water with a drop of bleach for 5 minutes.
- Clean and reserve for an additional 5 minutes in ice water.
- Prepare a vinaigrette with the rest of the ingredients.
Assembly
- Sear the leak and cut into section of 1 cm.
- Finish the foie in the oven and season the salad.
- On the plate prepare lines with the pumpkin and some drops of leek essence.
- Mix the rest of the leek essence with hazelnut and draw a circle.
- Place the foie on top of a tablespoon of bread dices, then finish with the salad leaves freshly seasoned.
- Usually we garnish with split toasted hazelnuts to complement the oil flavor in the leek essence.
