Greg Doyle, Grant King, Katrina Kanetani

Salad of Marron with Foie Gras Mousse and Fig Carpaccio

Name: Salad of Marron with Foie Gras Mousse and Fig Carpaccio
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 figs; foie gras mousse; 100 ml (3½ fl oz) banyuls vinegar, reduced to 1 tablespoon (see note); 4 × 250 g (9 oz) whole raw marrons (freshwater crayfish), salted and cooked in boiling water for 4½ minutes (see note); 4 × 250 g (9 oz) whole raw marrons (freshwater crayfish), salted and cooked in boiling water for 4½ minutes (see note); 4 × 250 g (9 oz) whole raw marrons (freshwater crayfish), salted and cooked in boiling water for 4½ minutes (see note); sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; extra virgin olive oil, to taste; micro beetroot (beet) leaves, to serve; 1 teaspoon finely snipped chives; pea tendril leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

4 figs
foie gras mousse
100 ml (3½ fl oz)

Oceania
Australia
Sydney
Starter
Fish course
Pescatarian
Gluten-free

Method

Cut two figs in half, scoop out and reserve the flesh and discard the skins. Mash the fig flesh to a purée using a fork, then add 1 teaspoon of the vinegar reduction and smear the purée between two sheets of baking paper. Using a rolling pin, roll out the fig purée until a very thin