Docstoc

FOIE-GRAS ICE LOLLIPOP WITH PEACH AND TRUFKA

Document Sample
FOIE-GRAS ICE LOLLIPOP WITH PEACH AND TRUFKA Powered By Docstoc
					                   FOIE-GRAS ICE LOLLIPOP WITH PEACH AND TRUFKA




Ingredients for four people:

400 gr foie-gras
200 gr peach
50 gr corn bits
50 gr red fruits
1 jar Trufka 55g


PREPARATION

Clean the foie-gras and mix in the Thermomix. Fill a baking tin with the cream and pour the
red fruit purée into the centre. Make a purée with the candied peaches and grind the corn
bits and put to one side. Arrange the peach purée at the bottom of the tin and cover with the
foie-gras ice lollipop and red fruits. Sprinkle with finely chopped chives and Trufka pearls.




                    PESCAVIAR S.L. – C/ Venus, 8 – 28224 Pozuelo de Alarcón – Madrid – SPAIN
                       Tel.:+34 91 799 1005 – Fax: +34 91 799 1009 – www.pescaviar.com
         FREE-RANGE CHICKEN POPCORN WITH TRUFKA AND MUSTARD




Ingredients for four people:

500 gr free-range chicken
Q/s mustard
200 gr popcorn
1 dcl potato purée
Q/s green oil
55g 1 jar of Trufka



PREPARATION

Marinate the chicken with old mustard, vegetables and white wine for 8 hours and cook at a
low temperature of 65º in a thermostatic bath. Put to one side ready to mark on the grill
immediately before serving. Make some potato purée and soften with olive oil and butter. Mix
different deep green aromatic herbs with oil. Grind and strain. Make the popcorn and grind to
a fine very dust. To serve, place the green aromatic herb oil at the bottom of the dish and
top with the creamy purée. Dust the mustard lettuce with the ground popcorn and arrange on
the purée. Garnish with a few chives and Trufka.




                 PESCAVIAR S.L. – C/ Venus, 8 – 28224 Pozuelo de Alarcón – Madrid – SPAIN
                    Tel.:+34 91 799 1005 – Fax: +34 91 799 1009 – www.pescaviar.com
                       GAME STEAK WITH CARROT AND TRUFKA




Ingredients for four people:

800 gr game steak
400 gr potatoes
300 gr carrot
2 dcl game stock
Q/s chives
1 jar Trufka 55g


PREPARATION

Mark the game steak on the grill or in a frying pan on a high flame. Blanch the potatoes and
fry until golden. When the steak and the potatoes are ready, liquidise the carrot to add
aroma.
Arrange the game steak on a plate. Garnish with the golden potatoes and cover with sauce.
Heat the Trufka pearls briefly in the stock without reducing and finish off with the liquidised
carrot to add aroma and colour.




                 PESCAVIAR S.L. – C/ Venus, 8 – 28224 Pozuelo de Alarcón – Madrid – SPAIN
                    Tel.:+34 91 799 1005 – Fax: +34 91 799 1009 – www.pescaviar.com
                          MUSHROOM AND TRUFKA CAPUCCINO




Ingredients for four people:

200 gr mushroom mix
300 gr duck
300 gr potatoes
2 dcl cream
1 gr vegetable gelatine
q/s chives
1 apple
1 jar Trufka 55g


PREPARATION

Sauté the mushrooms briefly with a little meat stock. Add the vegetable gelatine (1gr/l) so
that it sets in a heat-proof bowl. Then, sauté the duck magret in small pieces with the onion
cut into julienne strips and diced apple. Finally, make some potato purée in the traditional
way softening with olive oil and cream. Put in the cream siphon and leave to stand. Heat the
bowl containing the mushroom base and top with the duck ragout and apple. Finish off with
the potato foam, the Trufka pearls, the finely chopped chives and extra virgin olive oil.




                 PESCAVIAR S.L. – C/ Venus, 8 – 28224 Pozuelo de Alarcón – Madrid – SPAIN
                    Tel.:+34 91 799 1005 – Fax: +34 91 799 1009 – www.pescaviar.com
              POTATO STUFFED WITH BLACK PUDDING AND TRUFKA




Ingredients for four people:

4 potatoes
200 gr black pudding
4 quail eggs
100 gr bread
1 jar Trufka 55g


PREPARATION

Cut the potatoes into squares and scoop them out. Blanch and then fry immediately before
serving. Cut the black pudding finely, then sauté with apple and put to one side. Poach the
egg immediately before serving. Cut the bread finely into crunchy strips. Pour a trickle of
paprika oil onto the plate. Stuff the scooped out potato with the sautéed black pudding and
apple and put on the plate. Arrange the creamy poached egg on top along with the previously
heated Trufka pearls. Finish off with the crunchy bread.




                 PESCAVIAR S.L. – C/ Venus, 8 – 28224 Pozuelo de Alarcón – Madrid – SPAIN
                    Tel.:+34 91 799 1005 – Fax: +34 91 799 1009 – www.pescaviar.com
             TRUFFLE PICKLED OYSTERS, GRATED FUNGI AND TRUFKA




Ingredients for four people:


for four people
4 Oysters Gillardeau nr. O
120gr Boletus Phiniphilus
20gr Tuber Melanosporum
20gr Trufka
1 Spoon Mertensia Sprout
80gr Pickle Partridge
0,4g Xantana
Moss

PREPARATION

Half-freeze the fungi, mix with energy with a whisk the pickled partridge and the xanthane.
Set aside for 1 hour. Plating: open the oyster carefully. Clean the shell and place it on top of
the moss. Lay the oyster and its juice inside the shell and make a lid with the picked
partridge and the black truffle cut into sticks. With a grater slice the fungi in thin strips and
we place then on top of the oyster covering the truffle and the pickled partridge. We finish
by decorating with Trufka and Mertensia Sprout.




                  PESCAVIAR S.L. – C/ Venus, 8 – 28224 Pozuelo de Alarcón – Madrid – SPAIN
                     Tel.:+34 91 799 1005 – Fax: +34 91 799 1009 – www.pescaviar.com

				
DOCUMENT INFO
Shared By:
Tags: Chives
Stats:
views:9
posted:11/18/2011
language:English
pages:6
Description: Chives in addition to calcium, phosphorus, iron, sugar and protein, vitamin A, C, but also contains carotene and a lot of fiber, can enhance gastric motility, have a good catharsis, to get rid of excessive intestinal nutrition, including excess fat.