Smoked Eel with Dried Pear, Foie Gras, Speck Sauce, and Schuttelbrot

Adapted by StarChefs.com
July 2011
Yield: 4 Servings

INGREDIENTS:

Foie Gras
300 grams goose liver, cleaned
3 grams salt
1.5 grams pickling salt
1 gram sel rose
nutmeg
freshly ground black pepper
1 tablespoon white Port wine
1 tablespoon pear brandy
1 tablespoon red pear juice
1 tablespoon red Macla
Kloazen Mold
250 milliliters pear juice
100 grams Kloazen
75 grams shelled long almonds
25 grams almond oil
3 gelatin leaves, dissolved
75 grams fresh cream, whipped
Speck Sauce
2 Charlotten
250 grams Speck
12 grams thyme
150 grams white stock
150 grams chicken stock
50 grams salt
80 grams cream
Sauteed Artichokes
1 tablespoon corn oil
1 teaspoon fennel seeds
maldon salt
Freshly ground peppercorns
4 small artichokes, chopped in thirds
To Assemble and Serve
Crumbled Schüttelbrot
amaranth cress
100 grams eel (per 25 gram serving)

METHOD:

For the Foie Gras:

Combine all the ingredients except the liver and mix well. Marinate the liver for 24 hours. Form into a medium-sized disc.

For the Kloazen Mold:

Mix 125 grams of the kloazenmasse with the shelled almonds, almond oil, gelatin, and whipped cream. Layer on top of the foie gras and refrigerate to set.

For the Speck Sud:

Saute the charlotten, speck, and thyme. Add the remaining ingredients and simmer for five minutes, then run through a strainer. Bring the mixture back to room temperature to prevent the speck from melting.

For the Sauteed Artichokes:

Heat the olive oil, fennel seeds, salt, and peppercorns. Sauté the artichoke. Strain and cool the artichokes to room temperature.

To Assemble and Serve:

Plate the Foie Gras and Kloazen Mold in the bottom of a bowl. Top with smoked eel, Schuttelbrot pieces, and amaranenth cress. Plate artichoke next to the Mold and pour Speck Sauce into the bowl.