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Description:

Carpaccio of Salt Cod with Figs and Ruby Peach Sorbet

 Number:4

Chef:Blai Florensa Pruera

 

1 - Ingredients

Desalted salt cod 8

Fruit' Elite IQF Fig from Provence frozen  8

Crusty bread 4 Slice(s)

Young salad shoots QS

Soak the salt cold in cold water to remove the salt, changing the water frequently. Make a purée with the Fruit’IQF Figs and spread them out to make thin layers 15 x 15 cm / 6 x 6 in. Set aside. Form cylindrical shapes from the cod fillets and set aside. Wash the young salad leaves and set aside.

 

2 - Stuffing for the Cod

Kalamata olives 10

Ripe tomatoes 4

Fleur de sel QS

Black pepper QS

Chives QS

Huile d'olive extra vierge QS

Peel and deseed the tomatoes. Cut them into small dice. Season with the finely chopped black olives, freshly ground salt and black pepper and the olive oil. Set aside.

 

3 - Ruby Peach Sorbet

Fruit'Purée Ruby peach frozen 200 g

Sugar 35 g

Glucose 5 g

Trimoine 5 g

Fruit'Purée Lemon frozen 5 g

Salt 1 g

Gelatin sheet 1

Soak the gelatine sheet in cold water, and add it to 150 g/ 5 5/16 oz of the Ruby Peach Fruit’Purée. Mix the remaining Ruby Peach Fruit’Purée with the sugar, glucose, trimoline,

Lemon Fruit’Purée and the salt and heat. Once the mixture is hot, add the remaining purée to dissolve the gelatine. Set aside for 12 hours in the refrigerator before placing the mixture in an ice cream churn to make the sorbet.

Assembly

Place a square of the Fig purée in the centre of the plate. Top with two cylinders of the salt cod filled with the tomato stuffing. Add a quenelle of the Ruby Peach Sorbet and decorate with a few young salad leaves. Serve with a slice of crusty bread drizzled with olive oil and salt.

 

 

Saddle of Rabbit with Sollies Figs

Number:4

Chef:Sandy Caire

 

1 - Ingredients

Saddle of rabbit 4

Rabbit pieces 4

Fruit' Elite IQF Fig from Provence frozen 8

Butter 10 g

Rabbit jus 20 cl

Caul fat QS

Savory QS

Bone the rabbit saddles, season and roll them in the caul fat. Bone the rabbit loins and season. Lightly roast the saddle and loin, so that the meat is still pink. Pan fry the fi gs in butter and glaze them with the rabbit stock.

Assembly

On a hot plate, place two cylinders of rabbit saddle between three slices of the glazed figs. Add pieces of the rabbit loin and accompany with a sauce of the reduced rabbit stock infused with the savoury.

 

 

Escalopes of duck foie gras on a confit of Provence figs with salt butter caramel

Number:4

Chef: Daniel Friess

 

1 - Confit of Provence figs

Fruit' Elite IQF Fig from Provence frozen 320 g

Sugar 1 Tablespoon

Fruit'Purée Lemon frozen 10 g

Gingembre frais râpé 1 Pinch(es)

Quarter the Fruit’IQF Figs from Provence when partially defrosted and pan-fry them with the sugar, Fruit’Purée Lemon and fresh grated ginger to taste until the liquid has totally evaporated.

 

2 - Salt butter caramel

Sugar 50 g

Water 2 Tablespoon

Salted butter 50 g

Make a caramel with the sugar and water. Add the salted butter and bring to the boil for an instant. Keep warm.

 

3 - Pan-fried escalopes of duck foie gras

Cut 4 escalopes of duck foie gras and pan-fry over fierce heat. Brown them on each side and then set aside on absorbent paper while waiting to assemble the dish. Season to taste.

Assembly

Arrange the confit of Provence figs on a plate. Drizzle on some of the salt butter caramel. Top with the escalopes of foie gras that you have put back into a sizzling hot pan for several

seconds to ensure that they are piping hot.

 

 

Croustillant of foie gras with figs, onion preserve and grenadine

Number:7

Chef:David Martin

 

1 - Ingredients

Chopped onion 500 g

Fruit' Elite IQF Fig from Provence frozen 150 g

Green cardomom 3

Cinammon stick 1

Huile d'olive de Castelas 40 g

Fresh grape juice 50cl

Red port 12 cl

Grenadine syrup 12cl

Salt and pepper QS

Duck foie gras 500 g

Sel fin 6g

Freshly ground pepper 2 g

Four spices 1 Pinch(es)

Caster sugar 1 Pinch(es)

Saint Jean de Minervois 2 cl

Brick dough sheet 4

Fruit' Elite IQF Fig from Provence frozen 8

Onion, Fig and Grenadine Preserve Sweat the thinly sliced onions in the olive oil in a heavy-based pan. Do not let them brown. Add the cardamon, cinnamon, salt and pepper and cook over a low hear for about 10 minutes. Add the sliced Cap’Fruit Fruit’IQF - Whole Solliès Figs and cook for a few minutes. Then add the liquids – the grape juice, port and grenadine syrup. Finally add the onion mixture and continue to cook over a very low heat until the cooking juices have almost all evaporated. This should take about 5 hours. Terrine of foie

gras Leave the lobes of foie gras at room temperature to soften before you attempt to remove all the nerves. Season with a mixture of freshly ground white peppercorns, salt, 4 spice mixture and caster sugar and sprinkle with the ‘Saint Jean de Minervois’ wine. Leave them to steep for a few minutes and then pack them into a terrine dish. Cover tightly with cling film. Leave in a cool place for several hours to allow the foie gras to harden. Cook in a steam oven or totally immersed in a bain marie at 85°C/185°F for about 15 minutes. Drain and cool immediately in iced water to stop further cooking. Keep the foie gras in the refrigerator, immersed in cold water for at least 24 hours before use. Crispy pastry discs Using a knife, cut circles from the filo pastry and cook them in an oven at 180°C/356°F until golden brown. Pan-fried figs In a hot pan, fry the whole figs in butter with a pinch of added sugar.

Assembly.

In the centre of the plate form a tower, alternating circles of filo pastry, onion preserve and foie gras and decorate with the pan-fried figs, served warm.

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