Foie Gras with North Sea Crab, Black Olive and Juice of Fermented Red Cabbage
Let your taste-buds tingle with Chef Jonnie Boer's Foie Gras recipe, from FOUR's latest Autumn international Issue...
Keywords
- hotels & travel
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Juicer
- Immersion blender
- Blender
- Kitchen scale
- Mold
- Steamer basket
- Cheesecloth
- Mason jar
- Fine-mesh sieve
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking sheet
- Slotted spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
- Pot
- Plate
- Airtight container
- Spoon
Ingredients
- 1kg liver, cleaned
- 80ml mac vin
- 20ml cognac
- 7g salt
- 7g pink rock salt
- 300ml almond oil
- 50g egg white
- 45g yogurt
- 1 lime, juiced
- Salt
- 500ml almond oil
- 100ml milk
- 5 almonds
- Olive oil
- Lemon zest
- 5 red peppers
- 1l grapeseed oil
- 1 large red cabbage
- Xantana
- 3 celery roots
- White vinegar
- Lemon juice
- 3kg black olives,pitted
- 200ml celeriacbroth
- Black natural foodcolouring
- 13g agar
- Cayenne pepper,ground
- 5 large crab claws
- Lime zest
- Lime juice
- Red pepper oil
- Purslane
- Sorrel
- Foie gras
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