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 |
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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 |
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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. |