4 people
For the foie gras
600 g foie gras
salt
black pepper
For the beer caramel
2 tablespoons water
40 g sugar
165 g beer
20 g yoghurt cream
40 g kefir
For the quince soup
250 g quince
500 g water
15 gtapioca
2 g sherry vinegar
salt
For the fresh almonds
30 g peeled fresh almonds
1 coffee teaspoon minced garlic
1 coffee teaspoon chopped parsley
salt
In addition
chives
malt powder
fried green pepper sticks
For the foie gras
Cut the foie in chunks of 50 g. Cook a la plancha very quickly just to form a nice crust. Then finish cooking in the oven. Season and set aside.
For the beer caramel
Slowly reduce the water, sugar and beer in a saucepan.
Once reduced and cold, mix with the yogurt cream and kefir.
For the quince soup
Blend the quince with the water for 5 minutes in a Thermomix and leave to stand in the chamber for 24 hours.
Strain the soup through a sieve, bring to the boil and add the tapioca, vinegar and salt.
For the fresh almonds
Sauté fresh almonds with garlic and parsley until slightly browned. Season.
Place the foie gras on a plate and draw a thick stripe of beer caramel on the right side of the plate.
Arrange 2 chives on the left. Place the quince soup at the bottom. Above and to the sides of the foie gras, place the almonds, green pepper, and remaining chives. Sprinkle the malt over the beer
caramel stripe.