Storified by Lucette Delacroix· Fri, Apr 26 2013 21:12:43
A colorful, aromatic and luxurious appetizer, seared foie gras with blanched onion flowers, sautéed vegetables and warm vinaigrette made with walnut oil and agretto de vino santo garnished with capers and walnuts is an exciting dish with many textures, wonderful flavors and interesting ingredients all in one dish. The senses and the palate will be delighted with the intricacies, nuances and complexities of this dish. Even though it uses many ingredients, it is a simple recipe that respects the natural and distinct flavors of the vegetables, spices, and especially the foie gras.
This foie gras recipe is lightly coated in flour and seasoned with salt, pepper, and paprika and seared in a hot pan without oil. It develops a delicately crispy exterior while remaining pink, smooth and rich in the inside. The vegetables and onion flowers serve as accompaniment and garnish to the main ingredient. Foie gras is a rare and luxurious treat that you want to really savor its essence when you cook it. This dish allows you to enjoy the foie gras without too much frills in its preparation. The garnishes are there to enhance the enjoyment and to bring out the flavor. The contrasting and complementing ingredients let you appreciate the distinct flavor of the fatty liver, without which your taste buds will be overwhelmed by its richness.
The acidic vinaigrette cuts through the fat and richness of the foie gras. Unlike most vinaigrette, which is uncooked, this version is heated; the walnut oil is used to caramelize the shallots and the vino santo is added to complete the sauce. Vino santo, which translates to holy wine, is a thick and sweet Italian dessert wine usually made from white grape varieties, particularly Malvasia and Trebbiano, but can also be made with red wine. The color can range from pale to dark amber, and sometimes, neon orange.
Coat the grills with oil to prevent the flesh from sticking. Grill the fish fillets on both sides, about ten minutes per inch of thickness. You will know it is done if the flesh is opaque and no longer translucent when you flake it with a fork.
Prepare a potato puree. Boil potatoes until tender and mash it with a fork or Blender. Add beaten milk, mustard, horseradish, fowl bouillon and butter, and mix with a hand blender to make a thick sauce. Season with salt and pepper.
Place potato puree in the middle of the serving dish.
Lay the grilled wolf eel fillet on top of it.
As garnishing, add the stuffed tomato, mushrooms with garlic (first coated with bread crumbs, then fried) some fresh mint leafs and two zucchini slices filled with minced pepper.
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