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Geese liver nivo finesse these brine in: bring, 130gr color salt, 2ltr water, 3lb laurel, 80gr white basterd, 3 sprigs of thyme, 3 sprigs of rosemary, 30g peppercorns, 8pcs Jamaica peppercorns cool to the boil and cool the liver Marinate for 24 hours.

Put the liver in a terrine under pressure for 1 night.
 
Undo the liver of the skin and veins and bring...

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Geese liver nivo finesse these brine in: bring, 130gr color salt, 2ltr water, 3lb laurel, 80gr white basterd, 3 sprigs of thyme, 3 sprigs of rosemary, 30g peppercorns, 8pcs Jamaica peppercorns cool to the boil and cool the liver Marinate for 24 hours.

Put the liver in a terrine under pressure for 1 night.
 
Undo the liver of the skin and veins and bring the liver to taste. Boil the liver at 60 ° C to a core of 50 ° C
 
Rhubarb, rip the rhubarb into 1 dl red wine, 1.5 dl red port, 70 g sugar, 1 cinnamon stick, 1 star anise, ¼ vanilla stick sousvide ca 12 o'clock, then yarn in the rinner at 74 ° C for 20 minutes.
 
Rhubarb crown, cut the rhubarb stems of 15 cm cut the slices on the cutter very thinly into strips and remove them through the sugar syrup and turn them around a 8 cm diameter ring. Dry to 60 ° C until crispy.
 
Roots of goose liver, cut a slice of the terrine, put it in the nitrogen and then slice it into pieces and you will get rocks, make it gold-plated with gold powder.
 
Orange zestes (orange schillern 3x blended and then left in sugar syrup).
 
Cream of coffee, half-liter espresso coffee on boil with 50gr kuzu, spread out in the desired shape and dry at 70 ° C in the oven.
 
A few spikes Atsina cress are playful on and between.
 

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Ingredients 4 persons
  • 130gr color salt
  • 2ltr water
  • 3lb laurel
  • 80gr white basterd
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 30g peppercorns
  • 8pcs Jamaica peppercorns
  • 1 dl red wine
  • 1.5 dl red port
  • 70 g sugar
  • 1 cinnamon stick
  • 1 star anise
  • ¼ vanilla stick.
Recipes. The Cook & Chef Institute