Elaboration
Preparation
- Cook the cheek in a Roner at 65ºC for 18 minutes
- Score the foie gras in the frying pan and set aside
- Place the bacon slices together on the film wrap to form the base of the roll
- Break up the cheek and place it on the bacon base
- Cut the foie gras into pieces and place it on the cheek
- Wrap the film around it to form a roll
- Leave to stand in the refrigerator for 24 hours
- Cut the roll into 5 cm pieces and glaze in port wine in the frying pan
Serving
- Add a base of parsnip soup
- Place the glazed roll and the almond crumbs on top
- Garnish with raspberries
Ingredients
- 2 slices of Balfegó bluefin tuna cheek
- 50 g Foie gras
- 100 gr Port Sauce
- 4 Iberian bacon strips
- Parsnip soup (for serving)
- Raspberries (for serving)
- Almond crumbs (for serving)
- Salt
- Pepper
- EVOO
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