Alberto Morello
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurtby Claudio Pregl
In cantina Bollicine del mondo, stappata la seconda edizione. Tutti i premiati, tutte le novità
120 g duck foie gras 200 ml earl grey tea 5 g lecithen 2 lyonnaise caramelised onion 500 g honey and ginger consomme 2.5 g agar agar
Bring the honey and ginger consommé up to the boil. Add the aga aga simmer for one minute, set the jelly on a gastronorm tray at room temperature. Once set, cut using a ring.
Make 200ml of Earl Grey tea. Add the 5g lecithin to the mix and blend using a stick blender to form a froth.
Pan fry the Duck Foie Gras and cook until soft.
Arrange all ingredients on the plate together placing the onion lyonnaise under the foie gras and froth on top at a slight angle.
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