Foie Gras Torchon with Grilled Stone Fruit and Sea Urchin Sauce
Henri, Chicago, Chris Gawronski - July 22nd, 2014
(Requires advance preparation)
Foie gras torchon:
- 1 lobe foie gras, soaked overnight in milk and deveined
- 30g kosher salt
- 10g granulated sugar
- 1/2 tsp. pink salt
- 30g St. Germain elderflower liqueur
- chicken stock
Lay foie gras out on sheet tray; season evenly with salt, sugar, pink salt, and St. Germain; reserve in refrigerator overnight; roll foie out with cheesecloth; truss with butcher’s twine; reserve.
Bring chicken stock to a boil; boil foie 1 1/2 minutes; shock in ice water; tie ends of torchon back to tighten; hang foie in refrigerator overnight.
Sea urchin sauce:
- 1 pt. reduced lobster stock
- 1/2 cup reduced heavy cream
- 4 oz. sea urchin
- Manzanilla Sherry
Heat lobster stock and cream together; place sea urchin in blender; slowly blend in lobster cream mixture; strain through chinois; season with few drops of Sherry.
- grilled stone fruits, such as peaches, plums, or figs
- edible flowers
Slice reserved torchon into 1" thick pieces; place on top of sea urchin sauce with grilled stone fruits; garnish with edible flower.