Meats

Goose foie gras escalope with strawberry, lemon and cinnamon guazzetto with molecules of Balsamic Vinegar of Modena IGP.

5j recipe

DOSES FOR: 4 porzioni

Recipe by Chef Sauro Bison

Goose foie gras escalope with strawberry, lemon and cinnamon guazzetto with molecules of Balsamic Vinegar of Modena IGP.
5j recipe
ingredients
  • 4 escalopes of Sud Ovest Rougié goose foie gras
  • Blend of 5 types of Thiercelin 1809 pepper to taste
  • Halen Môn Pure Salt to taste
preparation

Cook the escalope directly out of the freezer at -18° C. Season with fleur de sel and freshly-ground pepper. Use a hot non-stick pan without adding any fat. Brown on both sides until deep golden brown. Wipe away any melted fat with food-grade kitchen paper.

Finish baking in a pre-heated oven at 180° C for 5 minutes. Let the escalope rest for 2 minutes before serving.

ingredients
  • 400 g Firm, fresh strawberries
  • 20 g White sugar
  • 10 g Food-grade seawater
  • 20 g Modena IGP Compagnia del Montale Balsamic Vinegar molecules
  • Juice and zest of a lemon from southern Italy to taste
  • BIO Thiercelin 1809 whole cinnamon, finely ground, to taste
  • Gelespessa to taste
  • Cold Sosa Gelcrem to taste
preparation

Cut the strawberries as desired, just not too thinly.

Mix the sugar, cinnamon, Gelespessa and cold Gelcrem, Pour the mixture over the strawberries and stir gently. Add the juice, lemon zest and seawater.

Allow to stand for 30 minutes so that the thickeners can hydrate completely.

details

Schneiden Sie die Erdbeeren nach Belieben, aber nicht zu dünn.
Mischen Sie Zucker, Zimt, Gelespessa und kalte Gelcrem, gießen Sie sie über die Erdbeeren und mischen Sie sie vorsichtig. Geben Sie den Saft, die Zitronenschale und das Meerwasser hinzu.
Lassen Sie 30 Minuten stehen, damit die Verdickungsmittel vollständig hydratisieren.

Assembly and finishing

Plate the strawberry guazzetto at room temperature. Arrange the hot escalope and season gently with pure Halen Môn salt and freshly-ground pepper. Drain the balsamic vinegar molecules and decorate to taste.