Foie gras, smoked eel, granny smith apple, turnip recipe

Ingredients

• 1 x 500 g foie gras lobe
• Milk, as needed
• Water, as needed
• Salt, as needed
• 47 g smoked eel, 1 cm diced
• 166 g fresh eel, skinned and gutted, 1 cm diced
• 50 g olive oil
• 10 g carrots
• 10 g leeks
• 12 g spring onion
• ¼ clove of garlic
• 42 g dried chickpeas, soaked
• 1 g white peppercorns
• 375 ml water

• 50 g Granny Smith, peeled, cut and diced
• 0.5 g salt
• 2.5 g sugar
• 1.5 g lemon juice
• ½ of a large turnip
• Pickling liquor, as needed

• 3 Granny Smith apples, cored
• 6 g Ultralex
• Sugar, as needed
• Olive oil, as needed
• 18 slices of smoked eel
• Raw turnip, thinly sliced and cut using a 1.5 cm cutter and Sorrel leaves, as needed for serving

Foie Gras
1. Allow the lobe to soften in cold water. Once soft devein with out opening the foie gras too much.
2. Place into a bowl of milk, water and salt and leave for 10 minutes. Drain well and cut into 80 g pieces.
3. Vac pack and cook at 80°C until the core temperatures reaches 60°C, which takes approximately 7-8 minutes. Once cooked, remove from the bag and cut into four to five pieces.
Eel Stock
4. Place a pan on the stove and allow to get hot before adding the smoked eel and fry until golden brown. Drain in a colander.
5. Place a clean pan on the stove and allow to get hot before adding the fresh eel and fry until golden brown.
6. In a clean pan, fry the vegetables in the olive oil starting with the carrot, leeks, spring onion and garlic. Allow them to lightly colour.
7. Add the eel and chickpeas to the pan and mix well over the heat. Place the eel and vegetable mix into a clean pan and add the peppercorns. Cover with the water and bring to the boil. Simmer for 3 hours.
8. Remove from the stove, pass and strain through muslin cloth. Place in the fridge to allow to set. Once set, remove the fat and place into a clean pan and reduce by half. Cool quickly over ice.
Compressed Apples
9. Marinade the apples in the salt, sugar and lemon juice for 10 minutes. Portion into five pieces per bag and compress.
Pickling Liquor for Turnip
10. Bring all ingredients to the boil. Chill before using.
Pickled Turnip
11. Using a mandolin, slice the turnip thinly. Using a 3.5 cm cutter, cut into discs. Add 10 g of pickling liquor to 12 slices of turnip into a vac pack bag. Vac pack on full and leave for at least 12 hours.
Apple Puree
12. Juice the apples. Place in a pan on the stove and bring the juice up to the boll quickly. Pass the juice through a muslin cloth and cool quickly over an iced bain-marie.
13. Once cool, weigh out 100 g of the juice and whisk in the Ultralex. Adjust with sugar if required.
Smoked Eel
14. Place a pan on the stove and allow to get hot. Drizzle the olive oil into the pan and place the eel in the pan. Fry quickly on one side. Remove from the pan and drain.
To Serve
15. Place five slices of the pickled turnip on the bottom of the plate followed by three pieces of the compressed apple.
16. Arrange the foie gras neatly on the plate and add three slices of the smoked eel. Add the remaining two pieces of compressed apple and six pickled turnips. Finish with six thin slices of raw turnip.