My El Bulli Inspiration Using Foie Gras

I was watching an old episode of No Reservations who was visiting El Bulli for the first time and there was one dish in particular that inspired me. This dish looked so good that I had to make it. What dish was it? It was the foie gras powder with consomme that really showed a different way to serve foie gras. Since then, I have wanted to replicate that dish, but along the way I utilized that inspiration to develop my dish.

My version, foie gras served with a mushroom consomme infused with ginger, star anise, and cippolini onions. Served in a bowl with more cippolini onions and small cherry tomatoes slices.

I spent a good amount of time trying to mix foie with tapioca maltodextrin but it never turned out right for me. Instead I switched gears and concentrated on making a very good consomme and fried some foie gras. This was my way to test the flavor combinations. It turned out way better than I could have ever hoped. The slight spiciness of the broth  balanced the richness of the foie. An amazing evening of experimentation.

Recipe:

Broth

233 Grams of Shitake Mushrooms

20 Grams of Sliced Ginger

25 Grams of Cippolini Onions

2 Grams of Salt (more or less based on your taste)

1 Star Anise

1000 Grams of Water

Garnish

Thinly Sliced Cippolini Onions

Thinly Sliced Cherry Tomatoes

Put all of the ingredients into a pot and bring to a boil, reduce heat and let it simmer.

After 20 minutes remove star anise.

When liquid has reduced and the liquid is dark, lower heat and keep warm. Add salt if desired.

On a very hot pan, fry a piece of foie gras until it is brown on both sides. Place in center of bowl with four slices of tomatoes and cippolini onions. Spoon consomme around piece of foie and serve. Enjoy!

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