St. Pierre & Foie Gras with Sauce Matelote
User Reviews
4.9
St. Pierre & Foie Gras with Sauce Matelote
Description
St. Pierre and Foie Gras with Sauce Matelote features alternating layers of St. Pierre fish fillet and foie gras pressed into a rectangle, wrapped tightly in cabbage leaves, and cooked sous vide at low temperature to preserve delicate textures. The wrapped terrine is pressed to shape and chilled before serving. Savoy cabbage is blanched and prepared as glass pieces tossed in grapeseed oil, adding texture and freshness.
The matelote sauce is a rich red wine-based sauce made through a reduction involving pinot noir, fish bones, aromatics including garlic, shallot, leek, celery, onion, mushrooms, peppercorns, bay leaves, and finished with beurre monté and beef jus for depth. This sauce provides a complex savory counterpoint to the tender layered terrine.
The dish is presented with cabbage glass accents and sauce, combining the silky foie gras, firm but tender fish, and the earthy, vinous sauce. The combination requires careful preparation but results in a multi-layered dish well suited to elegant meals.
Ingredients
- 1 package St Pierre / foie gras press picked up at 72 ℃ / 162℉ steam with butter for 7 minutes
- 30 grams savoy cabbage blanched for 2 minutes
- beurre monté
- matelote sauce
- 4 glass cabbage cut to triangles
St Pierre/ Foie gras press:
- 30 grams St Pierre filet
- 20 grams foie gras sous vide
- 1 savoy cabbage middle leaves, half green, blanched for 2 minutes, leaf
Cabbage glass:
- savoy cabbage blanched for 2 minuntes, inner set removed
- grapeseed oil
Sauce matelote:
- 20 grams garlic sliced
- 100 grams shallot sliced
- 25 grams butter
- 750 grams pinot noir
- 1 kilogram fish bones rinsed and dried
- 2 bay leaf
- 100 grams leek halved, whites
- 50 grams celery large dice
- 200 grams onion large dice
- 60 grams button mushrooms
- 5 grams black peppercorns
- 3 chicken consommé litres
Finished matelote:
- 100 grams sauce reduced
- 3 grams pinot noir reduction
- 10 grams beef jus
- 13 grams butter
- lemon
Instructions
St. Pierre / Foie Gras Press:
- Cut the St. Pierre portion into 3 pieces lengthwise.
- Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion.
- Season the fish portion with salt and white pepper.
- Atop a sheet of plastic wrap, build the fish and foie gras pieces together in alternating layers of attain a stacked pattern.
- Use the plastic wrap to contort the block into a rectangle shape.
- Wrap tightly with the plastic wrap and cryovac into a sous vide bag.
- Cook the rectangle at 48 °C/ 118 ℉ in a water bath for approximately 2 hours.
- Once cooked, allow to stand at room temperature until at room temperature, then place the bag in an ice bath.
- Once cooled, remove the bricks and remove the plastic wrap.
- Cut the cabbage leaf into a shape that will fully wrap around the rectangle.
- Wrap the leaf tightly over the rectangle with plastic wrap.
- Once wrapped, lightly press the rectangles using weights to even the shape and to set the cabbage.
- Allow to press for about 30 minutes.
- Once pressed, cut the very ends off the sides of the rectangle to achieve a flat side on either end.
- Then cut the rectangle diagonally to achieve 2 triangle shapes.
- Remove the plastic wrap from the two triangles gently.
- Reserve for service covered.
Cabbage Glass:
- Blanch and shock the Savoy cabbage leaves and remove the thick inner stem.
- Pat dry with food-safe towels.
- Lightly oil several Silpats (silicone mats) with grape seed oil and place the leaves on the Silpats, making sure they are flat to the Silpat.
- Cover this with another oiled Silpat and bake in a 121 ℃ / 250 ℉ oven until dried and browned, mimicking the look of glass (about 45 minutes).
- Once cooked store in a dehydrator and cut to the desired shape as needed.
Sauce Matelote:
- Sweat shallots and garlic in butter until soft, then add the wine.
- Once wine is reduced by half add the rest of the ingredients.
- Bring to a simmer and cook for one hour skimming often.
- Strain through an oil filter and reduce until sauce consistency.
- Stain through oil filter again, cool and reserve.
Notes
User Reviews
Overall Rating
4.9
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