Elle & Vire Recipes
for
4 people
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To make this dish

Ingredient list
Corn consommé
4 pieces épis de maïs
Esquites
graines 4 épis de maïs
100 g shallots
100 g
QS d'origan frais
QS piment d’Espelette
Corn emulsion
500 g
100 g
Maïs cuit
salt
Onion purée
1 kg oignons des Cévennes
100 g
salt and peper
Beer-mustard caramel
500 g sugar
75 cl bière brune
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 non déveiné
salt and peper

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.


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