Ingredients
Escabeche
40g spring onion
50g leek
20g carrot
1 garlic clove
20g celery
15ml sunflower oil
80ml sherry vinegar
2 bay leaves
1g salt
1g white pepper
200ml mineral water
150ml extra virgin olive oil
Foie gras
450g foie gras, whole raw
100g salt
50g sugar
Green cabbage salad
300g green cabbage
140ml cream
25ml extra virgin olive oil
50g mayonnaise
1 garlic clove
10ml cider vinegar
Honey dressing
100g honey
20g grain mustard
30ml bottled water
100ml sunflower oil
20ml cider vinegar
Onion puree
500g white onion
250ml sunflower oil
Onion cream
250g onion puree
75g cream
Asparagus salad
Asparagus green
Spring onion
Chives
Sherry vinegar
Extra virgin olive oil
Onion layers
200g shallots
Method
Escabeche
Chop the vegetables in julienne and pour into a casserole with the sunflower oil. Simmer for 30 minutes. Add the extra virgin olive oil, the vinegar, water and salt. Bring to the boil and let it cool down. Strain, remove the vegetables and keep the “escabeche” to cook the foie gras.
Foie gras
Mix the salt and the sugar and season the whole foie gras. Marinate for 4 hours.Rinse, pat dry and keep in the fridge.Place the foie gras in a vacuum bag, and pour in 100ml of the “escabeche”. Vacuum seal and cook for 1 hour at 56°C. Cool down in iced water.
Green cabbage salad
Chop the cabbage in julienne, blanch one minute and cool down in iced water. Chop the garlic and fry in olive oil. Remove the garlic and in the same pan, add the cabbage, the cream and the vinegar. Cook for 5 minutes. Remove and cool down. Once cold, mix with the mayonnaise.
Honey dressing
Mix all the ingredients together and transfer to a squeeze bottle.
Onion puree
Chop the onion in julienne and cook in with the sunflower oil, simmering for 1 hour. Strain and blend the onion using a hand blender.
Onion cream
Whip the cream, and mix it with the onion puree. Transfer into a piping bag.
Asparagus salad
Peel the asparagus and chop into slices. Chop the spring onions in small brunoise and the chives. Season with salt, vinegar and olive oil.
Onion layers
Peel the shallots and boil in water for 4 minutes. Separate the onion into layers.
To serve
Slice the foie gras using a slicer and make two cylinders. Season with salt and pepper.
Place the onion layer and fill the with the onion cream. Dress the asparagus salad, and do a quenelle of the green cabbage. Place all this ingredients like in the picture. If you have an edible flower you can add it to decorate the dish.
Find out more about chef Robert Ortiz …