Prawn Ceviche, Ponzu and Foie Gras Parfait

Name: Prawn Ceviche, Ponzu and Foie Gras Parfait
Yield: Serves 10
Cuisine: France
Ingredients: 50 g (1¾ oz) ginger, julienne, to deep-fry; plain (all-purpose) flour, for coating; vegetable oil, for deep-frying ginger; 20 raw prawns, peeled, deveined; baby shiso (perilla), to serve; 3 radishes, thinly sliced, to serve; 2 green apples, thinly sliced, to serve; 5 g (⅛ oz) sugar; 50 ml (1¾ fl oz) mirin (rice wine); 25 ml (1 fl oz) yuzu juice; 5 g (⅛ oz) bonito flakes; 3 teaspoons soy sauce; 2–3 slices rye bread, one or two days old; 90 ml (3 fl oz) grapeseed oil; 300 ml (10½ fl oz) Port (tawny); 50 g (1¾ oz) clarified butter; 5 g (⅛ oz/¼ bunch) thyme; 100 ml (3½ fl oz) brandy; ½ garlic clove, unpeeled, chopped; 2 rosemary stalks; ½ teaspoon salt; 250 g (9 oz) chicken livers, cleaned; 2 eggs; ¼ teaspoon white pepper; 100 g (3½ oz) clarified butter

Preparation info

Serves
10

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

50 g (1¾ oz) ginger, julienne, to deep-fry
plain (all-purpose) flour, for coating

Europe
France
Main course
Mediterranean

Method

To make the ponzu, dissolve the sugar with 3 teaspoons of water in a saucepan over medium heat. Remove from the heat and add the mirin, yuzu juice, soy sauce and bonito flakes and stir until combined. Slowly whisk in the grapeseed oil until emulsified. Set aside until ready to serve.

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