Foie gras cromesquis, vanilla and celery root purée, granny smith matchsticks
A simple and classic foie gras pairing.
IngredientsRecipe for 12 Tapas
Foie gras cromesquis
Celeriac vanilla mousse
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your Fried at 375 °F
Let the foie gras heat to room temperature, season with salt, pepper, nutmeg and Espelette pepper. Form balls roughly 15-20g in weight, then bread them a l'anglaise, twice. Set aside in the fridge or freezer. Once very cold, cook in the fryer for 50 seconds.
- Celeriac vanilla mousse
Peel and cut the celeriac into cubes, scrape the vanilla beans from the husk and combine the ingredients in a pot and cover with milk and water. Season with salt (8g / L) and cook until tender. Once cooked, strain and remove the vanilla beans. Keep the cooking liquid!
Transfer the celeriac to a blender or food processor, add the lemon juice and zest, the butter and then blend until you reach the desired consistency. Taste and adjust seasoning.
- Green apples
In a small bowl, juice a lime. Peel your apples and cut them into matchsticks and combine with the lime juice. In a sauce pot, combine the lime zest, green apple juice and sugar and let reduce until it becomes like a syrup. Incorporate the butter wit ha whisk or hand mixer.
In a small ramequin or deep plate, place a little celeriac mousse. On top, place a hot cromesquis and then garnish with the green apple matchsticks and juice.
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