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St. Pierre & Foie Gras with Sauce Matelote

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
25 mins
Cook Time
2 hrs 25 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 monte
  • sauce matelote
  • 4 cabbage glass cut to triangles
St Pierre/ Foie gras press:
  • 30 grams St Pierre filet
  • 20 grams foie gras sous vide
  • 1 savoy cabbage leaf (middle leaves, half green, blanched for 2 minutes)
Cabbage glass:
  • savoy cabbage blanched for 2 minuntes, inner set removed
  • grape seed 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 leaves
  • 100 grams leek whites halved
  • 50 grams celery large dice
  • 200 grams onion large dice
  • 60 grams button mushrooms
  • 5 grams black peppercorns
  • 3 litres chicken consommé
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:
    Cup of Yum
  1. Cut the St. Pierre portion into 3 pieces lengthwise.
  2. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion.
  3. Season the fish portion with salt and white pepper.
  4. Atop a sheet of plastic wrap, build the fish and foie gras pieces together in alternating layers of attain a stacked pattern.
  5. Use the plastic wrap to contort the block into a rectangle shape.
  6. Wrap tightly with the plastic wrap and cryovac into a sous vide bag.
  7. Cook the rectangle at 48 °C/ 118 ℉ in a water bath for approximately 2 hours.
  8. Once cooked, allow to stand at room temperature until at room temperature, then place the bag in an ice bath.
  9. Once cooled, remove the bricks and remove the plastic wrap.
  10. Cut the cabbage leaf into a shape that will fully wrap around the rectangle.
  11. Wrap the leaf tightly over the rectangle with plastic wrap.
  12. Once wrapped, lightly press the rectangles using weights to even the shape and to set the cabbage.
  13. Allow to press for about 30 minutes.
  14. Once pressed, cut the very ends off the sides of the rectangle to achieve a flat side on either end.
  15. Then cut the rectangle diagonally to achieve 2 triangle shapes.
  16. Remove the plastic wrap from the two triangles gently.
  17. Reserve for service covered.
Cabbage Glass:
  1. Blanch and shock the Savoy cabbage leaves and remove the thick inner stem.
  2. Pat dry with food-safe towels.
  3. 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.
  4. 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).
  5. Once cooked store in a dehydrator and cut to the desired shape as needed.
Sauce Matelote:
  1. Sweat shallots and garlic in butter until soft, then add the wine.
  2. Once wine is reduced by half add the rest of the ingredients.
  3. Bring to a simmer and cook for one hour skimming often.
  4. Strain through an oil filter and reduce until sauce consistency.
  5. Stain through oil filter again, cool and reserve.

Notes