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Home Portfolio : Foie Salad with a confit of wild mushrooms, Strawberries and a vinaigrette of balsamic Cava vinegar
Foie Salad with a confit of wild mushrooms, Strawberries and a vinaigrette of balsamic Cava vinegar

Foie Salad with a confit of wild mushrooms, Strawberries and a vinaigrette of balsamic Cava vinegar

Restaurant Cal Blay. Sant Sadurní d’Anoia.

Preparation

  1. Put all the ingredients except the oil in the blender and blend well. Dribble in the oil and emulsify.
  2. Clean the mushrooms with a damp cloth. In a saucepan add the oil with the other ingredients and the mushrooms. Cook over a low heat for 1 hour. Do not boil.

Decoration of the plate

In the centre of the plate and in a ring place the majority of the mushrooms, cover with the salad, on top of this slices of strawberries, add the sunflower seeds and the vinaigrette. Around the outside of the ring add 4 cubes of quince jelly, two slices of grapefruit, 2 of orange and the remaining mushrooms. Complete the plate with very thin slices of foie (previously frozen) the pepper corns and the salt flakes. Last step withdraw the ring.

Recommended Cava: CAVA BRUT RESERVA or ROSÉ.

Ingredients

For the salad::

  • Mixture of fresh young green leaves
  • 60g of quince jelly
  • 100g of fresh foie
  • Sea salt flakes
  • Husked sunflower seeds
  • 8 strawberries
  • 1 pink grapefruit
  • 1 sweet orange

For the vinaigrette:

  • 25g quince jelly
  • 4 soup spoons of balsamic Cava vinegar
  • 12 soup spoons extra virgin olive oil
  • Salt
  • Ground black pepper
  • Mineral water

For the mushrooms:

  • 100g assorted mushrooms
  • 200cl extra virgin olive oil
  • 4 cloves garlic
  • Thyme
  • Rosemary
  • Black pepper corns

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