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Sous vide garlic goose liver

更新时间:2015-09-29 13:54:24点击次数:1225次字号:T|T
难度级别:☆☆☆
相关介绍
Garlic:
1 bulb of Greek garlic
80 ml olive oil
1 twig of rosemary

Goose liver:
200 g foie gras
3 g salt

2 cl Calvados

Arrangement:
10 small slices olive bread

1 twig lemon thyme

Author:
Heiko Antoniewicz
Level of difficulty:
0


Preparation

Garlic:
Peel the garlic and blanch three times using fresh water every time. Vacuum with olive oil and rosemary. Cook sous vide in a fusionchef sous vide water bath at 85°C for 35 minutes and then cool. Salt slightly before serving.

Foie gras:
Cut the foie gras to remove sinews and blood vessels leaving the remaining pieces as big as possible. Pass the through a sieve. Salt the pieces of liver and marinade with Calvados. Vacuum and roll out until 5 mm thick. Marinade for 12 hours then pass through a sieve.

Arrangement:
Spread the liver on the bread slices and top with garlic. Garnish with leaves of thyme.

We thank Matthaes publishers for providing this recipe from the book "Heiko Antoniewicz, Sous-Vide".


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