FOIE-GRAS AND MULTISPHERICAL CORN TATIN
An exclusive appetiser recipe, shared by chef Eduard Xatruch and served at the international launch of Food on the Edge 2018 in Barcelona.
For rectangles of crocant corn
Corn Salt275 g, fried
Obulato10 rectangules of 5 x 2 cm side
For the sodium alginate base
Sodium alginate5 g
For the base of corn cream
Calcium gluconolactate3 g
For the rectangles of foie gras
Foie gras200 g, deveined, clean
Black pepperFreshly ground
Corn20 g of fried broken
Tokaji Aszú wine200 g
Black pepperFreshly ground
Preparation time1 h
Cooking time30 m
FOR THE RECTANGLES OF CORN
Put the fondant with the isomalt in a saucepan and warm. Once dissolved, add the glucose and cook the until the whole reaches 160ºC.
Crush the corn in the American glass to a fine powder.
Add the corn powder to the caramel and remove from heat.
Mix well and drain on sulfurised paper. Allow to crystallise and cool.
Once cold, crush in the American glass until you get a fine powder.
Arrange the rectangles of obulato on top of a flat tray with silpat.
Sprinkle caramel powder with corn from above, so that the oblate remains covered by a uniform and thin layer of candy. Sprinkle with a little salt.
Heat in the oven at 160ºC for one minute. Remove from oven and let cool.
Pace the rectangles obtained from crocant of corn in an airtight container, and place in a fresh and dry place.
FOR THE SODIUM ALGINATE BASE
Dissolve the alginate with water and grind with the American glass until there are no lumps.
Store in the refrigerator for 12 hours.
FOR THE BASE OF CORN CREAM
Crush the corn with the water indicated in the American glass until you get a fine cream.
Strain through the cheese and add calcium gluconolactate, dissolve and add xanthan.
Crush with the help of an electric blender until there are no lumps, and extract the air inside with the help of a vacuum machine.
Store in the refrigerator.
FOR MOULDED MULTI-SPHERICAL CORN
With the help of a syringe, pour in the cold alginate base 0.5 cm diameter drops of corn cream.
Leave the corn spheres in the alginate bath so that the outer film is formed. Place in gelatin water for one minute.
With a perforated spoon, collect 18 balls of corn at once, drain well of alginate and arrange them in a 2 x 5 cm rectamgular mould, so that all the balls are slightly pressed between them.
Store in the refrigerator for two hours.
After this time, remove the multi-spherical moulded corn from the mould, and store in an airtight container in the fridge.
FOR THE RECTANGLES OF FOIE GRAS
Cut the foie gras into pieces of about 3cm. Add salt and pepper to taste and add the brandy. Mix and stand for 30 minutes in a refrigerator.
In a warm pan, heat the foie gras on all sides.
Grind with the help of a blender and strain.
Place the foie gras cream in a rectangular 2 x 5 x 0.5 cm mould. Freeze. (We need one rectangle of foie gras per person).
Unmould and store in the refrigerator. For the reduction of PX: 100 g of Pedro Ximénez wine 1. Reduce the wine to obtain 30 g of reduction. Arrange in a saucer dispenser and store.
FINISHING AND PRESENTATION
Season the rectangle of foie gras outside the refrigerator for 15 minutes.
Arrange the rectangle of foie on top of the rectangle of corn crocant.
Finish the foie gras with flaked salt, freshly ground black pepper and two Pedro Ximénez reduction points.
Above, arrange the multi-spherical corn box.
Place the tatin on the plate and serve accompanied by 20g of Tokaji at a temperature of about 9 ºC.
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