4.9 from 204 votes
St. Pierre & Foie Gras with Sauce Matelote
This sophisticated dish layers St. Pierre fish with foie gras into a pressed terrine, wrapped in cabbage leaves, and cooked sous vide for a refined texture. Accompanied by a matelote sauce, made with red wine, fish stock, vegetables, and aromatics, the dish balances rich seafood and liver flavors with a deeply reduced, savory sauce. Glassed savoy cabbage and beurre monté complement the preparation, creating a composed plate with varied textures and complex flavors typical of fine dining.
Prep Time
25 mins
Cook Time
2 hrs 45 mins
Additional Time
30 mins
Total Time
3 hrs 40 mins
Servings:
2
servings
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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.