Name: Buckwheat Spaetzle with Tuna Paillard and Seared Foie Gras
Yield: Serves 6
Cuisine: French
Ingredients: Grapeseed oil, as needed; 2 tablespoons plus 2 teaspoons (40 ml) hazelnut oil; Freshly ground black pepper; Salt and freshly ground black pepper; 3 tablespoons (26 g) chopped shallots; Baby greens, for garnish; 5½ tablespoons (80 ml) Banyuls vinegar; 6 tablespoons (1 tablespoon per serving) gastrique; 3 tablespoons snipped chives; 1¾ cups (220 g) all-purpose flour; ½ cup (60 g) buckwheat flour; 3 tablespoons plus 1 teaspoon (50 ml) sherry vinegar; 10 ounces (300 g) highest-quality yellowfin tuna, cut into 6 even slices; Grapeseed or other neutral-flavored oil, as needed; ¼ cup (60 ml) heavy cream, whipped to soft peaks; 2 tablespoons (30 ml) lower-sodium soy sauce; 2 tablespoons (30 ml) gastrique (from above); 2 tablespoons all-purpose flour, sifted; Pinch of freshly ground white pepper; ½ cup (125 ml) red wine; 1 teaspoon salt, plus more as needed; 1 tablespoon butter, at room temperature; 2½ tablespoons (35 g) butter; 6 tablespoons (90 ml) milk; ¼ nutmeg, grated; ½ cup (125 ml) Chicken Jus; 2 tablespoons (16 g) minced shallots; 3 large eggs; ½ teaspoon (3 g) cracked black peppercorns; 6 slices foie gras (each 1⅓ ounces/40 g), pounded lightly to flatten

Preparation info

Serves
6

Difficulty
Complex

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

In this elegant appetizer, each bite is a different experience, moving from hot caramelized foie gras to chilled tuna to warm spaetzle. Layering different temperatures keeps the eating experience exciting. So does a mix of peppercorns along with the sweet-and-sour gastrique sauce. While all the parts make for a delicious whole, some can be served alone too. The tuna can be a light chilled crudo starter and the spaetzle a versatile side dish. Here, I added buckwheat flour to give the noodles