Foie Gras with raspberry sauce and baked Apple
In one of our articles we wrote in detail about what is Foie Gras and how to treat it. But if we prepared the sauce for the foie Gras, the chef of the restaurant Belmondo Alexander Nesterenko showed us how to prepare Foie Gras on the classic recipe, with raspberry sauce and baked Apple.
Goose liver 100 g
Raspberry 100 g
Cherry liqueur 20 ml
For decoration: berries blueberries, rye chips, dried Apple
Raspberry sauce is the classic French recipe. The uniqueness is that it turns out pure raspberry juice with no pulp.
Put the raspberries on the fire on the steam bath, waiting for it to release the juice. Raspberries do not squeeze.
In a gravy boat add 20 g of sugar, 50 g of raspberry juice and cherry liqueur.
Mix with remaining juice and evaporated over a slow fire until reduced to 2 times, stirring constantly. Add a piece of butter.
Roll in powdered sugar mixed with cane sugar, in the middle pour the honey.
Put in the oven for 15 minutes, With a temperature of about 180°.
Mix the cane sugar with honey, melt in a pan. It turns out the caramel, karamelizuem in her Apple again and put in the oven for 5 minutes.
Cut off a piece of liver, promotive in a napkin, that would have left the excess moisture, make the cut, salt, pepper on both sides.
On a dry hot pan fry the liver with two sides for 2 minutes, spread on a cloth that would absorb the excess fat.
In the hole in the Apple, pour the raspberry sauce. Put on top of toast of black bread, it is goose liver. Decorate with blueberries, dried apples, pour raspberry sauce (33-37).
Preparation of dried Apple:
Slice the Apple into slices with a thickness of 1 mm and dipped in hot (but not boiling) syrup, leave for about 1 minute, until it becomes transparent. Lay out on parchment paper and bake in the oven at 90° for 2-3 hours until dry.
Slices 1 mm thick black bread to smear with protein and put on parchment in the oven for 2-3 hours, 90°.