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