Carpaccio of truffle and granny smith apple with seared foie gras, watercress and roasted hazelnuts

Carpaccio of truffle and granny smith apple with seared foie gras, watercress and roasted hazelnuts

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 litre water
150g sugar
1 vanila pod, split and seeds scraped
2 granny smith apples
1 lemon, juiced
2 fresh black winter truffles
330g foie gras, (see note)
1 tablespoon sherry vinegar
100ml hazelnut oil
80g hazelnuts, roasted, skins removed and halved
2 cups watercress leaves
fleur de sel
freshly ground white pepper

Method

  1. Put the water, sugar, vanilla pod and seeds into a pan and bring to a gentle simmer over a medium heat. Meanwhile, peel and core the apples. Cut each in half lengthwise and use a very sharp knife or a mandolin to cut into thin half-moon slices. Drop the apple slices into the simmering liquid then immediately remove the pan from the heat. Leave the apples to cool and infuse.
  2. When ready to serve, finely slice the black truffles and arrange the slices in a neat overlapping circle on each plate. Top with a circle of apple slices.
  3. Heat a heavy-based frying pan over a high heat until almost smoking. Use a very sharp knife dipped in hot water to cut the foie gras into 6 slices and season lightly. Sear on each side in the dry pan for about 10 seconds, until golden brown. Add the sherry vinegar, then remove the pan from the heat. Drain the foie gras slices on kitchen paper. Add the hazelnut oil to the pan then add the hazelnuts and swirl around well. Put the watercress leaves in a small mixing bowl. Add a spoonful of the pan juices and toss gently.
  4. Place a slice of foie gras on top of the apple slices and top with a few watercress leaves. Season with fleur de sel and a little pepper. Spoon over some of the pan juices and garnish each plate with roasted hazelnuts.

Note:

  • Raw foie gras is not available in Australia, but you can purchase good quality poached (mi-cuit) foie gras from specialist food stores. Pâté de foie gras is quite different and should not be substituted in this recipe.
Tags:
restaurant
Becasse
Justin
North
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