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Sergi Arola  
With a Thermomix and Guitar Pick, Redefining Spanish Cuisine   
 

La Broche
Hotel Miguel Angel
Miguel Angel, 29-31
28010 Madrid
T: 91-399-37-78

Arola
Hotel Arts
Marina 19-21
08005 Barcelona
T: 93-483-80-90

Potato Foam with Duck Liver and Caviar
From Sergi Arola: Cooking is Fun by Sergi Arola (Salsa Books, 2004)
Adapted by StarChefs.com

Potato Foam with Duck Liver and Caviar on StarChefs.comYield: 2 Servings

Ingredients:

  • 500 grams Mona Lisa potatoes
  • 1 liter single cream
  • 150 grams fresh duck liver
  • 50 grams beluga caviar
  • ½ glass of thick duck stock
  • Salt and white pepper to taste

Method:
Peeet the potatoes, break them into pieces with a spoon and boil them in plenty of salted water for approximately 10 minutes. Drain the potatoes, reserving the water, wash and mix with the cream. Use a food mixer to achieve a very fine cream, to which is added 200 milliliters of the water used for boiling. Allow the mixture to rest, and when it has cooled transfer to a siphon bottle. Charge and allow to rest in the refrigerator for a few hours.

Meanwhile, prepare a terrine with the duck liver, using any one of countless methods. Personally speaking, I prepare it by crumbling the duck liver into small uniform pieces and cooking it on a very low heat while mixing it with my fingers. Once seasoned, leave it in the tin in the refrigerator for 8 hours.

To Assemble and Serve:
Place a piece of the terrine seared on all sides in a martini glass. Cover with some caviar and surround with plenty of potato foam. Finally, form a ring of duck stock over the foam.

  • StarChef: Ferran Adria
  • Spain's New Cuisine
  • Spain's Chefs

  •    Published: January 2006
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