A PASSION FOR GOOD TASTE.

Pan fried foie gras with ice wine jelly  

To be serve with : Terrazas Reserva Torrontés


Ice wine is produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, resulting in a complex, concentrated sweet wine. It is the perfect accompaniment to foie gras, the sweet jelly mimicking the soft texture of the dish.

“The Torrontés wine is the perfect accompaniment for this dish, enhancing the quality of the foie gras as an ingredient, and bringing out the typical flavors of this wine with notes of passion fruit, mango and lychee.”

Chef Daniel Téllez, The Westin Santa Fe, Mexico City

  chapeau right

 

Pan fried foie gras with ice wine jelly


Pan fried foie gras with ice wine jellyServes 4 as a starter
Ingredients :
600 g fresh foie gras
4 slices brioche bread
1 liter ice wine
50 g agar agar
 
Garnish :
micro greens or a selection of tender herb shoots
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Preparation :
 
Prepare the jelly by heating the wine in a small sauce pan. Stir in the agar agar and pour into a shallow tray. Cool in a refrigerator until set. Cut the jelly in 1 cm cubes. Cut the brioche slices in rounds. Slice the fresh fois gras in four slabs. Sear the slices in a hot frying pan, a minute or two on each side.
 
Pan fried foie gras with ice wine jelly
 
Presentation :
 
Top each brioche slice with a slice of foie gras, scatter jelly cubes around it and strew with micro greens or herbs.

Stories

Stories Stories

Daniel Téllez

Chef at THE WESTIN SANTA FE

His professional training includes studies in Europe, where he took a course on Mediterranean Cooking ...

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Terrazas Reserva Torrontes 2014

THE WINE

Torrontés 2014
1800m


Appellation
Salta

Rating:

Pale yellow with greenish highlights. Intense tropical fruit notes as passion fruit and litchi combine with balanced...

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