200g
6
60ml
60ml
50ml
foie gras
fresh figs, skinned and mashed
shoyu
olive oil
parsley, chopped
ciboulette, chopped
salt and pepper, to taste
Martell Cognac
| World Gourmet Summit 2003 |
| Culinary Masterclasses |
| The Cuisine of |
| Emmanuel Bassoleil |
| Hotel Unique, Sao Paolo, Brasil |
| Tuna and Figs Tartar with Foie Gras Flamed with Martell Cognac |
|
Serves 4 | |
| Ingredients | ||
| 600g 200g 6 60ml 60ml 50ml |
fresh
tuna, cubed foie gras fresh figs, skinned and mashed shoyu olive oil parsley, chopped ciboulette, chopped salt and pepper, to taste Martell Cognac |
|
| Method
For the tuna: Mix the tuna with the figs, shoyu, olive oil, parsley and ciboulette. For the foie gras: Season the foie gras with salt and freshly ground white pepper and pan-fry in a non-stick pan. Deglaze with Martell Cognac. Assembly Using a ring mould, arrange the tuna tartar in the middle of a serving plate. Top with the pan-fried foie gras and lace with Martell Cognac sauce. |