{"id":7727,"date":"2022-04-25T11:08:10","date_gmt":"2022-04-25T09:08:10","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7727"},"modified":"2023-02-23T09:42:38","modified_gmt":"2023-02-23T08:42:38","slug":"foie-gras-mieldecana-y-caldo-de-encurtidos","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/foie-gras-mieldecana-y-caldo-de-encurtidos\/","title":{"rendered":"Foie gras, \u00abmieldeca\u00f1a\u00bb y caldo de encurtidos"},"content":{"rendered":"
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Ingredients (for 4 people)<\/span><\/h3>

320 g of foie gras; 4 white alder flowers<\/p>

Para el gel de \u00abmieldeca\u00f1a\u00bb:<\/span> 80 g de \u00abmieldeca\u00f1a\u00bb; 80 cl de agua mineral; 0,80 g de agar-agar.<\/p>

For the ginger pickle:<\/span> 500 g de jengibre pelado; 100 g de \u00abmieldeca\u00f1a\u00bb; 10 cl de vinagre de arroz; 10 cl de agua mineral; c\/s de sal.<\/p>

For the beet pickle cream:<\/span> 500 g de remolacha; 100 g de \u00abmieldeca\u00f1a\u00bb; 10 cl de vinagre de arroz 10 cl de agua mineral; c\/s de sal; c\/s de an\u00eds estrellado.<\/p>

Method<\/span><\/h3>

For the ginger pickle:<\/span> pelar el jengibre y laminar, mezclar el vinagre, la sal, la \u00abmieldeca\u00f1a\u00bb y el agua y calentar. Meter en una bolsa de vac\u00edo e introducir las l\u00e1minas de jengibre y dejarlo macerar 21 d\u00edas. A los 21 d\u00edas, escurrir y reservar el caldo.<\/p>

For the beet pickle cream:<\/span> laminar la remolacha, mezclar el vinagre, la sal, la \u00abmieldeca\u00f1a\u00bb, el an\u00eds y el agua y calentar. Meter en una bolsa de vac\u00edo e introducir las l\u00e1minas de remolacha, dej\u00e1ndolo macerar, igualmente, 21 d\u00edas. A los 21 d\u00edas, triturar en la Thermomix y dejar lo m\u00e1s fino posible.<\/p>

Para el gel de \u00abmieldeca\u00f1a\u00bb:<\/span> mezclar el agua con la \u00abmieldeca\u00f1a\u00bb, calentar y gelificar con el agar-agar. Volcar sobre una bandeja plana. Reservar. Para el foie gras: Utilizar el l\u00f3bulo grande. Cortar en 4 trozos, marcar en una sart\u00e9n antiadherente y hornear 8 minutos a 140 \u00baC.<\/p>

Plating:<\/span> poner un trozo de foie, colocando por encima una l\u00e1mina de gel de \u00abmieldeca\u00f1a\u00bb y alrededor el caldo de encurtido de jengibre. Poner unas l\u00e1grimas de crema de remolacha y decorar con una flor de aliso blanco.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Jos\u00e9 \u00c1lvarez <\/a><\/h3>

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 Almer\u00eda.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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La Costa Restaurant - Almeria<\/a><\/h3>

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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Cortar las costillas en raciones de unos 75 gr cada una y meterlas en bolsas al vac\u00edo junto con un diente de ajo, tomillo, salsa teriyaki y miel de ca\u00f1a y cocinar en un roner a 65\u00ba C durante 12 horas; sacar y reservar.<\/p>","protected":false},"author":6,"featured_media":7733,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nFoie gras, "mieldeca\u00f1a" y caldo de encurtidos - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mieldelatorre.com\/en\/foie-gras-mieldecana-y-caldo-de-encurtidos\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foie gras, "mieldeca\u00f1a" y caldo de encurtidos - 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