Carabiniero Prawn poached in foie Gras Bisque

Delicious recipe that you need to try at home!!!!

Carabiniero Prawn poached in foie Gras Bisque

Carabieniero prawn poached in Foie Gras bisque, butternut squash and ginger foam”

Foie Gras Bisque Ingredients

200 gr of foie Gras
100 gr of thinly sliced fennel
5 gr of thinly sliced ginger
1 clove of garlic, crushed but kept whole
70 gr of flour
15 ml of Cognac
100 ml of tomato juice
300 ml of Fish Fumet
1 pod of star anise
A pinch of salt
1 table spoon of lime juice
A pinch of Piment D’ Espellette

Directions for Foie Gras Bisque

-In a saucepan, start melting the foie gras over low heat.
-As soon as the foie gras is cooked, remove it from the pan.
-In the same sauce pan, add the fennel, ginger, and garlic and sweat until soft for 15 minutes.
-Once the vegetables are soft, sprinkle in the flour and stir together to make a roux.
-Cook the roux for 5 minutes to cook out the starch.
-Deglaze the pan with Cognac and reduce until the pan is almost dry.
-Add the tomato juice and reduce by half.
-Add the fish fumet, anise and simmer until reduced in half.
-Remove from the heat and strain through a fine mesh chinois.
-Add the cooked foie gras and blend until emulsified.
-Season with salt, lime juice and Piment D’ Espellette.

Fish Fumet ingredients

20 ml of extra virgin olive oil
100 gr of diced leek, white part only
50 gr of diced celery
50 gr of diced shallots
50 gr of diced fennel
100 ml of white wine
5 pcs of white peppercorn
1 bay leaf
300 gr of white fish bones, cut in to small pcs and well rinsed under water
500 ml of water

Directions for Fish Fumet

-Heat the oil in a stock pot over medium heat.
-Sweat the leeks, celery, shallots and fennel until soft, but without taking any color.
-Add the wine and reduce to half.
-Make a sachet by tying the bay leaf with the peppercorns.
-Add the sachet, the fish bones, and the water.
-Bring to a simmer over medium heat and skim away any fat that will arise to the surface.
-Simmer gently for 30 minutes, being careful not to boil.
-Remove from the heat and allow to rest for 10-15 minutes.

Citrus Beurre Blanc ingredients

60 ml of white wine
40 ml of Orange juice
10 gr of diced onions
130 gr of cold butter
20 ml of fresh cream
A pinch of Salt
A pinch of ground black pepper

Directions for Beurre Blanc

-Place the diced onions, white wine and orange juice in a saucepan and reduce over medium heat
-Add the cream
-Set over low heat and slowly whisk the cold butter, 2-3 cubes at a time.
-Stir constantly
-When the butter is completely emulsified, season with salt and black pepper.

Butternut Squash Mousse Ingredients

30 gr butter plus additional 40 gr of cold butter in to cubes
100 gr peeled and diced butternut squash
150 ml Fish Fumet
Salt

Directions for Butternut Squash Mousse

-Melt the 30 gr of butter over medium heat.
-Add the diced butternut squash and sweat for 10 minutes.
-Add the fish fumet and cover.
-Simmer for 15 minutes
-Remove from the heat and transfer the squash in a blender
-Puree on high speed and while the blender is running, add the cold butter and puree until fully emulsified.
-Season with salt

Directions for Poaching the Carabiniero prawn

-Place the foie gars bisque on a medium heat and while it starts to simmer, add the peeled prawn in. Remove from the heat and cover.
-Leave it from 15 minutes
-After remove the prawn and place it on a tray to get dry.

Ginger foam Ingredients

2 gr of Lecithin
40 gr of peeled ginger, grated and squeezed
100 ml of still water
1 gr of Salt

Directions for Ginger foam

-Place all ingredients in a round bowl and blend until the lecithin and all ingredients will be fully incorporated.
-Keep aside

Assembling process

-Warm the butternut squash.
-Spoon the mousse onto a plate and pull across with a small spoon
-Place the Poached Carabiniero Prawn on top of the mousse
-Brush the prawn with the citrus Beurre blanc
-Using a hand blender, foam the ginger foam and place it on top of the prawn
-Finish with toasted dry coconut chips, pumpkin seed oil and Piment D’ Espellette and dry violet leaves