25 Apr Foie gras, Andalusian sugar cane molasses and pickle broth
Ingredients (for 4 people)
320 g of foie gras; 4 white alder flowers
For the Andalusian sugar cane molasses gel: 80 g of molasses; 80 cl of mineral water; 0.80 g of agar-agar.
For the ginger pickle: 500 g of peeled ginger; 100 g of Andalusian sugar cane molasses; 10 cl of rice vinegar; 10 cl of mineral water; salt to taste.
For the beet pickle cream: 500 g of beets; 100 g of Andalusian sugar cane molasses; 10 cl of rice vinegar; 10 cl of mineral water; salt to taste; star anise to suit your taste.
For the ginger pickle: peel the ginger and slice it, mix the vinegar, salt, Andalusian sugar cane molasses and water and heat. Put in a vacuum bag and introduce the ginger slices and let it macerate for 21 days. At 21 days, drain and reserve the broth.
For the beet pickle cream: slice the beet, mix the vinegar, salt, molasses, anise and water and heat. Put in a vacuum bag and introduce the beet slices, leaving it to macerate for 21 days as well. After 21 days, blend in the Thermomix (blender/mixer) as fine as possible.
For the Andalusian sugar cane molasses gel: mix the water with the Andalusian sugar cane molasses, heat and gel with the agar-agar. Pour onto a flat tray. Reserve. For the foie gras: use the large lobe. Cut into 4 pieces, sear in a non-stick pan and then bake for 8 minutes at 140 ºC.
Plating: Put a piece of foie, placing a sheet of Andalusian sugar cane molasses gel on top and around it the pickled ginger broth. Put a few drops of beetroot cream and decorate with a white alder flower.
Self-taught chef from Ejido (Almeria), who is very passionate about cooking. He combines respect for the product and tradition with innovation and sophistication. He transformed his family's humble bar into one of the most prestigious restaurants in Almería.
La Costa Restaurant - Almeria
1 Michelin Star and 2 Repsol Suns. Tapas gastrobar and designer dining room with creative cuisine in a select establishment with a large wine cellar.