From Sergi Arola: Cooking is Fun
by Sergi Arola (Salsa
Adapted by StarChefs.com
- 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
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.