Chef Michael Taus, Zealous, Chicago, IL


Grilled Hudson Valley Foie Gras with Spicy Lobster Toast and Roasted Pineapple Vinaigrette

Yield: serves 4 as an appetizer

Ingredients:

  • 1 cup peeled and cored pineapple, chopped
  • 1 teaspoon lemongrass. finely chopped
  • 1 teaspoon ginger, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon cilantro, chopped
  • ¼ cup brown sugar
  • 1/8 teaspoon chipotle chile purée
  • 1 teaspoon tamari
  • ¼ cup pure olive oil
  • 1 Tablespoon virgin sesame oil

To prepare vinaigrette:

Sauté pineapple,lemongrass, ginger and garlic in sesame oil until caramelized. Add brown sugar, olive oil, chipotle purée, cilantro and tamari and sauté until incorporated. Purée mixture in blender until smooth, pass through a sieve, cool and refrigerate.

Lobster Mousse:

  • ½ pound lobster meat, chopped
  • ¼ pound salmon fillet, skinned, boned and chopped
  • 1 teaspoon lemongrass, finely chopped
  • 1 teaspoon ginger, peeled and finely chopped
  • ½ clove garlic, finely chopped
  • ¼ cup heavy cream
  • 1 whole, large egg
  • 1 teaspoon tamari
  • ¼ teaspoon chipotle chile purée
  • ¼ teaspoon paprika
  • 1 ounce virgin sesame oil

To prepare mousse:
Lightly sauté lemongrass, ginger and garlic in sesame oil and let cool. Add all ingredients, except cream, to a food processor and lightly purée until smooth. Slowly and steadily add the cream. Place mousse in a container and set aside.

Tempura Batter:

  • 2 cups peeled and cored pineapple, chopped
  • 2 teaspoons lemongrass, finely chopped
  • 2 teaspoons ginger, peeled and finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 teaspoons cilantro, chopped
  • ¼ cup brown sugar
  • 1/8 teaspoon chipotle chile purée
  • 2 teaspoons tamari
  • ¼ cup pure olive oil
  • 2 Tablespoons virgin sesame oil

To prepare batter:
Blend all ingredients together and set aside.

Assembly:

  • Pineapple vinaigrette
  • Lobster mousse
  • Tempura batter
  • 4 1 ½ ounce slices of foie gras
  • 4 small slices of brioche bread
  • 1 bunch of chervil
  • 1 teaspoon five spice powder
  • ¼ cup flour
  • Salt and freshly ground black pepper, to taste
  • Pan of canola oil for frying (oil should be 375 degrees)

    To prepare foie gras and lobster toast:
    Blend five spice powder, flour and a pinch of salt and pepper together. Lightly flour both sides of foie gras slices. Sear foie gras pieces on both sides over medium-high heat, until browned. Spread lobster mousse on one side of each brioche, dip completely in tempura batter and fry in canola oil until golden brown. Drain brioche slices on paper towel and cut each into two triangles.

To serve:

Spoon pineapple vinaigrette in a circle on four plates. Place two lobster toast triangles crisscrossed over each other. Place a seared foie gras slice on top of toasts and garnish with chervil.