Bar of Foie with red Txakoli and Apple syrup contrasts
INGREDIENTS:
- 1.6 kg Apple Compote
- 8 apples
- 200 gr. sugar
- 1/2 l. water
- 18 fish tails
- 1.6 kg Cream of foie
- 2 slices of foie
- 1/2 l. beef stock
- 75 gr. cognac
- Salt
- Pepper
- 16 fish tails
- 1.6 kg Txakoli jelly
- 1.5 l. txakoli
- 200 gr. sugar
- 18 fish tails
METHOD:
Making a mould using cling wrap which is covered with the apple compote that we have made. To make the apple compote: brown the sliced apples a tad with the sugar, adding water and cook until tender and adding additional water if necessary. After blending the mixture, it is strained through a fine sieve, to which gelatine diluted in cold water is added and once again the mixture is strained through a fine sieve. Leave the mixture to gelatinize in the refrigerator at 3º.
Placing another layer of foie that we have made. To make the cream of foie: sear the 2 cm foie slices and then flambé with cognac, which is the blended with the stock, straining the mixture through a fine sieve, adding a pinch of salt and pepper, to which the gelatine diluted in cold water is added and once again straining the mixture through the fine sieve.
When the mixture has gelatinized, placing the last layer of txakoli jelly that we have made. to make the txakoli jelly: boiling the txakoli and sugar for 10 minutes, then adding the gelatine diluted in cold water and straining the mixture through the fine sieve. Leave the mixture to gelatinize in the refrigerator at 3º.
Two 10x3 cm bars are placed on a plate, decorating it with some lines of caramel of red txakoli that we have made. To make the caramel of red txakoli: add the same amount of sugar and txakoli and boiling the mixture until it caramelises and the syrup is stringy.
