Soft-boiled egg, foie gras royale & peas
0.75 h
4 raciones
Difficulty:
Media
Ingredients
FOIE GRAS ROYALE
300 g foie gras
1 clove garlic (peeled)
70 cl milk
5-6 whole eggs
6 g salt
3 g pepper
1 pinch nutmeg
PEA CREAM WITH SMOKED BACON
2 onions
1 kg frozen peas
50 cl cream
50 cl chicken stock
300 g smoked bacon
PEA PUREE
200 g peas
10 cl stock.
Foie gras royale:
Put all the ingredients in a kitchen blender and mix to create a smooth paste. Sieve the mixture and pour into circular moulds (with cling film). Bake at 100ºC for 45 minutes.
Soft-boiled egg:
Cook the eggs in salted water for 4 to 6 minutes (depending on the type of egg - check first). Cool rapidly in ice water to produce heat shock to make the shells easy to remove. Poach in water at 37ºC before serving; leave them on a warm serving hatch while serving.
Pea cream with smoked bacon:
Infuse the bacon in the chicken stock for at least an hour, then sieve. Pan-fry the onions without browning them; add in the peas and chicken stock. Heat to boiling; blend the peas in a mixer, adding in the cold cream and - little by little - the cooked stock. Rectify with salt if necessary.
Pea purée:
Heat 200 g peas in 10 cl stock; blend and sieve; season and pour into a dropper.
Smoked crispy bacon pieces:
Cut thin slices of smoked bacon and place them on a covered baking mat. Cover the slices using another covered baking mat. Cook in the oven at 170ºC for 15 to 20 minutes.
Serving:
On a fine china plate: place the royal foie gras; dot pea purée around the foie gras; place some whole peas on the purée with a few smoked crispy bacon pieces. Place the soft-boiled egg on the foie gras just before serving. Serve the cream piping hot from a teapot.
