The foundation for this dish got here from a dish we loved on the Librije. In most cases after I use a cafe dish for inspiration I don’t attempt to make a precise replica, however attempt to simplify it to get to the essence of the dish with as little effort as conceivable (80% of the flavour for 20% of the hassle). The dish at Librije used to be foie gras with gray shrimp, tomato water, and lime. I believed it could be great to make an amuse bouche in line with that concept. To start with I attempted it with kaffir lime zest, but if I had the similar dish for the second one time at Librije, I spotted that kaffir lime leaf could be higher. I’ve stored this dish so simple as conceivable, and am more than pleased with the end result. For the most efficient taste you need to peel the shrimp your self, however this is moderately a chore and such small shrimp are arduous to search out unpeeled. I consider that outdoor of the Netherlands it’ll also be tough to search out the ones small gray shrimp in any respect. They’re a lot more flavorful than their higher cousins. But when you’ll’t in finding them, by way of all approach change with the smallest shrimp you’ll in finding. If you’re sticking to my means of plating, it’s possible you’ll finally end up with a first-rate direction sized portion although if you’re making a circle of bigger shrimp.
Kaffir lime leaves can also be discovered frozen at Asian markets, however I pick out them recent from my kaffir lime bushes.
Sous vide is not just an effective way to prepare dinner the foie gras (it used to be if truth be told in the beginning invented for precisely that objective), however it’s also an effective way to infuse oil with the lime leaves.
Components
For 8 servings as an amuse bouche
- 120 grams (4 oz.) uncooked foie gras
- 8 kaffir lime leaves (recent or frozen, no longer dried)
- 750 grams (1.7 lbs) plum tomatoes
- 100 grams (3.5 oz.) peeled small gray shrimp
- some Eastern soy sauce
- 2 Tbsp gentle olive oil
- 2 grams (beneficiant 1/4 tsp) desk salt
- 1 gram (1/4 tsp) powdered sugar
- 1/16 tsp gentle chile powder, akin to New Mexico or Ancho, not obligatory
Directions
Get started with the tomato water the day prior to. Wash and dry 750 grams of tomatoes. Quarter them, and put them in a blender or meals processor.
Mix till moderately easy (however you don’t need to weigh down the seeds).
Position a sieve on a big bowl and organize a cheesecloth on most sensible. Pour the tomato pulp at the cheesecloth.
Grow to be the cheesecloth right into a knapsack by way of taking the 4 corners, and the use of some string to near it. Dangle the knapsack above the bowl and make allowance the tomato water to empty in a single day.
Season the tomato water to style with Eastern soy sauce. Use just a little as it’s not meant to style like soy sauce; it handiest serves to beef up the tomato taste.
Vacuum seal 120 grams of uncooked foie gras with not anything else within the bag. Take away the central rib of 8 lime leaves, and slice them into very slender strips (chiffonade). Vacuum seal 2 tablespoons of light-flavored further virgin olive oil with the lime leaf strips. If you don’t personal a chamber vacuum device, it’s best to make use of a ziploc bag and the water displacement means.
Prepare dinner the foie gras sous vide for two hours at 57C/135F and infuse the olive oil with the lime zest on the identical time by way of putting that bag in the similar water bathtub. The warmth will assist to extract the lime taste out of the leaves. This procedure is sped up by way of cutting the lime leaves thinly reasonably than leaving them complete.
Mix all of the contents of the bag with the sous vide cooked foie gras till easy. Be sure there’s no fats left in the back of within the bag prior to you get started mixing. Upload 2 grams of salt and 1 gram of powdered sugar and mix a bit of extra to combine. Kick back the pureed foie gras within the fridge for roughly an hour, stirring each quarter-hour or as a way to combine the fats that may flow on most sensible again in. Stay chilling till after quarter-hour not more fats has risen to the skin.
Position the foie gras in spherical silicon molds with a diameter of four cm (1.5 inches), after which permit to company up, coated, within the fridge. This may occasionally most probably take no less than 4 hours. The foie gras must really feel very company prior to you attempt to take it out of the mildew.
Zeef de limoenolie.
Take the foie gras out of the mildew and position one piece on each and every plate.
Rinse the shrimp with chilly water and pat fry with kitchen paper. Position the shrimp in a bowl and season to style with 1 teaspoon of the lime-infused oil, just a little of salt, and 1/16 teaspoon of gentle chile powder. You must no longer have the ability to style the chile one by one, similar to the soy within the tomato water, it serves handiest to beef up the flavour of the shrimp. Organize the shrimp on most sensible of the foie gras as proven within the picture. Pour the tomato water across the foie gras, and spoon some drops of lime-infused oil across the foie gras. It’s best to convey the plates to the dinner desk first and upload the tomato water and oil there, because the dish received’t keep as great when strolling with it. Do all of this briefly after you are taking the foie gras out of the fridge, as a result of it is going to melt because it warms up and can lose its form and may reason the tomato water to develop into murky.
Wine pairing
That is nice with an off-dry German Riesling (Spätlese or Auslese) or with a “Dry” (“Sec”) Champagne. The terminology for the dryness of champage can also be complicated, as a result of Further Dry sounds very dry, however isn’t as dry as Brut. To paintings with the foie gras, a “Dry” Champagne with 17 to 33 grams consistent with litre of residual sugar, is the most efficient pairing. Champagne types are as follows:
- Brut Nature, 0-3 grams residual sugar consistent with litre
- Further Brut, 0-6 grams
- Brut, 0-12 grams
- Further Sec or Further Dry, 12-17 grams
- Sec or Dry, 17-33 grams
- Demi-Sec, 33-50 grams
- Doux, 50 or extra grams
