Foie Gras, Smoked Eel, Granny Smith Apple, Turnip

Name: Foie Gras, Smoked Eel, Granny Smith Apple, Turnip
Yield: Serves 6
Ingredients: ½ of a large turnip; 10 g leeks; 50 g olive oil; 10 g carrots; 12 g spring onion; 42 g dried chickpeas, soaked; ¼ clove of garlic; Raw turnip, thinly sliced and cut using a 1.5cm cutter; Pickling liquor, as needed; 18 slices of smoked eel; 1.5 g lemon juice; 2.5 g sugar; Olive oil, as needed; 166 g fresh eel, skinned and gutted, 1cm diced; Salt, as needed; 50 g Granny Smith, peeled, cut and diced; 375 ml water; Sugar, as needed; 3 Granny Smith apples, cored; 0.5 g salt; 47 g smoked eel, 1cm diced; Water, as needed; Milk, as needed; 1 × 500 g foie gras lobe; Sorrel leaves, as needed; 1 g white peppercorns

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Foie Gras

1 × 500 g foie gras lobe
Milk, as needed
Water, as needed
Salt,

Starter
Pescatarian
Gluten-free

Method

Foie Gras

Allow the lobe to soften in cold water. Once soft devein without opening the foie gras too much.
Place into a bowl of milk, water and salt and leave for 10 minutes.
Drain well and cut into 80 g