Recipe Mexi'Corn

To prepare this dish

Ingredient list

Corn consommé

4 pieces corncobs

Esquites

graines 4 corncobs
100 g shallots
100 g
QS fresh oregano
QS Espelette pepper

Corn emulsion

500 g Excellence whipping cream 35% fat
100 g Elle & Vire gourmet butter 82% fat
cooked corn
salt

Onion purée

1 kg Cevenne Onions
100 g Elle & Vire gourmet butter 82% fat
salt and pepper

Beer-mustard caramel

500 g sugar
75 cl brown ale
75 g Dijon mustard
10 cl cider vinegar

Crunchy tortilla

3 tortillas de maïs
1 liter sunflower oil
Salt to taste

Foie gras

1 pièce foie gras (veins intact)
salt and pepper

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Corn consommé

   Peel the cobs of corn and remove the kernels. Put the corn kernels to one side and keep the leaves and the cob to make the consommé. Place the corn leaves and the cob in a rondeau and add water from a height.

   Leave to infuse on a gentle heat overnight. The following day, pass through a chinois, strain and keep warm.

2. 2

   Esquites

   Peel the shallots, and cut them very finely. In a saucepan, melt the butter then, add the shallots and cook the corn kernels on a low heat. Add the fresh oregano and the Espelette chilli pepper.

   Half of the cooked corn will be used for the corn emulsion.

3. 3

   Corn emulsion

   In a saucepan, heat the cream with the butter and half of the corn set aside when making the esquites. Stir and pass through a chinois then pour into a siphon with 2 gas cartridges. Keep warm.
4. 4

   Onion purée

   Peel and finely slice the onions. In a rondeau, melt the butter and add the chopped onions. Cook until they are starting to brown, stir and keep warm.
5. 5

   Beer-mustard caramel

   Make a brown caramel with the sugar and vinegar.

   Mix the beer and mustard together then deglaze the caramel with this mixture.

   Leave to cook for 5 minutes then take off the heat.

6. 6

   Crunchy tortilla

   Heat the oil to 180°C (356°F). Cut the tortillas into julienne-style pieces. Fry the tortilla pieces and remove using kitchen paper. Season with salt.
7. 7

   Foie gras

   Cut the foie gras into escalopes 5 cm thick. Season and fry on both sides. Cover the foie gras with the beer-mustard caramel.
8. 8

   Assembly and finishing touches

   On a plate, make a circle with the esquites and the onion purée.

   Place the foie gras escalope coated in caramel on the top, followed by the crunchy tortilla pieces. Place the corn emulsion next to it. Pour the corn consommé into a small jug to serve along with the dish.

Do you need help?

Do not hesitate to contact our chefs