Christmas
Foie Gras, Cauliflower Coulis with Sesame Foam
- Prep time 30 minutes
- Cook time 20 minutes
- Serves 4
Author Notes
This elegant and innovative dish from Romain Barthe, French Chef at Auberge de Clochemerle in Beaujolais, Cauliflower Coulis with Sesame Foam, Sesame Gel, Buckwheat, and Foie Gras, is a harmonious blend of flavors and textures that will delight your senses. The combination of creamy cauliflower, the richness of foie gras, and the unique notes of sesame creates a dish that is both sophisticated and satisfying. Perfect for a special occasion or a gourmet dinner at home, this recipe is sure to impress. —damianotrulli
What You'll Need
Ingredients
-
Cauliflower Coulis:
-
700 g cooked cauliflower
-
30 g anchovies
-
40 g heavy cream
-
Salt, pepper
-
Sesame Foam:
-
290 g dashi broth
-
10 g sesame oil
-
10 g black sesame paste
-
2 g salt
-
3 g sucro
-
Sesame Gel:
-
3 g agar-agar
-
50 g soy sauce
-
50 g water
-
15 g sesame oil
-
15 g black sesame paste
-
20 g white balsamic vinegar
-
Buckwheat:
-
Cooked buckwheat (10 minutes, then cooled)
-
Sesame oil
-
Date vinegar
-
Salt, pepper
-
Additional Elements:
-
Black curry powder
-
Aromatic herbs
-
Thin slices of foie gras
Directions
- Cauliflower Coulis: Blend the cooked cauliflower with the anchovies and heavy cream until smooth. Season with salt and pepper to taste. Keep warm.
- Sesame Foam: In a saucepan, heat the dashi broth over low heat. Add the sesame oil, black sesame paste, and salt. Incorporate the sucro and emulsify using an immersion blender to create a light foam. Reserve.
- Sesame Gel: In a small saucepan, mix the water, soy sauce, sesame oil, and black sesame paste. Add the agar-agar and bring to a boil, stirring constantly for 3 minutes. Off the heat, incorporate the white balsamic vinegar. Let cool, then blend to obtain a smooth gel. Transfer to a pipette for plating.
- Buckwheat: Cook the buckwheat in boiling water for 10 minutes, then cool under cold water. Drain well. Season with a drizzle of sesame oil, date vinegar, salt, and pepper. Reserve.
- Plating: In a plate, spoon a dollop of cauliflower coulis. Add a few lines of sesame gel with the pipette. Arrange the seasoned buckwheat grains harmoniously on the foie gras. Gently place a thin slice of foie gras. Finish with a touch of sesame foam and a sprinkle of black curry powder. Garnish with aromatic herbs.
See what other Food52ers are saying.