Recipe

Pan Seared Foie Gras And Yellowfin Tuna Heirloom Tomato Vinaigrette Maui Gold Pineapple Aji Amarillo Foam Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 1 month ago This dish combines sweet, spicy, acidic, and rich flavors into a bold dish. Prep:30m Cook:5m Servings:6	Ironchef
	foie gras ahi tuna pineapple foam molecular gastronomy

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Ingredients

6 ea., 1.5 to 2 oz. Foie Gras

12 oz. sashimi grade Yellowfin Tuna

2 ea., Brandywine Heirloom Tomatoes, cores removed and cut into chunks

1 Tbsp. Shallot, chopped

2 oz. Spanish Extra Virgin Olive Oil

2 Tbsp. Sherry Vinegar

6 slices Maui Gold Pineapple

2/3 cup Chicken Stock

4 Tbsp. Unsalted Butter

1 tsp. Lecithin

Prepared Roasted Aji Amarillo Pepper Sauce

1/2 cup Micro Arugula

Canola Oil for searing

Kosher Salt

Fresh Cracked Pepper

Directions

In a blender, combine the tomato, shallot, oil, and vinegar. Puree until very smooth, season to taste with salt, and pass through a fine chinois to remove any seeds and skins. Reserve.

In a sauce pan, heat the chicken stock and butter until 160 degrees. Whisk in the aji amarillo to taste and whisk in the lecithin. Season to taste with salt and reserve.

Heat canola oil in two saute pans until smoking. Season the foie gras with kosher salt, and the tuna with kosher salt and pepper. Sear the foie gras for about 1 minute per side, and the tuna for about 30 seconds per side and remove proteins from the pans. Slice the tuna into 1/4" slices

Heat the yellow pepper foam and using an immersion blender, aerate the liquid until it foams.

To plate, streak some of the vinaigrette on a plate. Lightly season the pineapple with salt, and lay it on the vinaigrette. Layer the foie gras and the tuna on the pineapple. Add the foam, and finish with the micro arugula.

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Comments

genie007 10 months, 3 weeks ago said:
I am not sure what the ingredients are for the foam. When I add foam to a recipe it generally includes heavy cream and is made in the ISI foamer. Any help would be appreciated.

ironchef 10 months, 3 weeks ago said:
There are basically two types of foams that are commonly used. One uses the method you described with a whipped cream dispenser, C02, gelatin, cream, and the liquid you want to foam. The other type uses an immersion blender to foam the liquid (like Marcel on Top Chef). Usually lecithin is added to stabilize the foam and to help the air stay in the emulsion longer.