Serves 1
Ingredients
5 red crayfish
20gyoghurt light
25gburrata from Andria
25ggreen apple
25ggreen asparagus
30gfois gras
3gcaviar
Thyme oil
Mixed herbs
Squeeze of lemon
Fois gras
800gfois gras
100gfine salt
120gsugar cane
1orange juice
1 small glass of brandy
Thyme, coursely groundpepper
3 cardamom pods
3 star anise
Fresh mint
Gin Tonic
¼ Gin Mare
¾ tonic water
1 bunch of rosemary
Ice
Method
Fois gras
Pierce the fois gras with a small cour de dents. Keep the fois grasimmersed in milk for 12 hours after that dry well and marinate for 7 hours in the remaining ingredients. When ready to use,rinse with fresh water anddry well before cutting intoportions.
To serve
Season the crayfish with thyme oil, salt and Sanchopepper. Make a tartare from two the crayfish with the green apple and chives. Place this on top of apple ‘fan’ slices.For the second part prepare a crayfish carpaccio from the remaining two crayfish. This can be presented with the burrata and topped with fresh lemon and mixed herbs.
Then place 3 cubes of 5gfois gras, along with the yoghurt,aniseand lime onto a place. Serve this as pictured with the crayfish head, 3 asparagus tips and 2 quenelles of caviar. Top with another sprinkling of herbs and seasoning before serving.