Here is a little appetizer that I made for Jp a few days ago.  This is the ultimate indulgence, over the top dish that includes every expensive ingredient in one dish.  Great tuna, foie gras, black truffles, avocado, and caviar.  All of these items Jp absolutely loves, although he doesn't eat like this everyday, by any means.  These are special times when I'm looking to make something I know he will really love.  Definitely a dish not for the faint of heart or wallet.  I finished the dish with a white balsamic and koji dressing.  Here is the recipe I hope you enjoy it!

8 oz of tuna pounded thin
1 foie gras torchon recipe here
1 avocado sliced thin
1 black truffle sliced thin
2 oz of caviar (oestra)

Chive oil
2 large bunches of chives blanched
2 cups of vegetable oil
pinch of salt

Koji Dressing
1/4 cup of white balsamic
2 tbsp of koji
1 tsp of truffle oil
salt to taste 

Garnish, chive flowers, nasturtium, sorrel

Chive oil,

Blanch the chives in salted boiling water for 10 seconds. Then place in an ice bath. Allow to cool and then drain well.   Squeeze the chives of any excess water and place in a vitamix with oil. Puree for 30-45 seconds and then strain through a fine mesh sieve.  Allow the oil to drip through, do not push the pulp through the strainer, this will keep the oil clear.  

Koji Dressing,

In a small bowl place all the ingredients in and stir well.  Season with salt and set aside.

To Finish,

Take a piece of plastic wrap and place inside a ring mold.  Take the tuna and place in the bottom of the mold.  Season each layer with a pinch of salt.  Then take a slice of the foie torchon and place on top.  Slice avocado and place on top of the avocado.  Then add another layer of tuna on top of the avocado.  Continue the same process with other molds if serving multiple people.  This should be good for 6 servings.  At this point you can wrap everything up and place in the refrigerator for a few hours before you ready to serve.  Once ready to serve unwrap the "terrine" and shave fresh truffles on top.  Add a dollop of caviar on top.  Once ready to serve drizzle the dressing over the whole "terrine" and finish with chive oil, on top garnish with flowers and herbs.  Serve and enjoy! 

 

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