Foie Gras Quenelles with Yabbie Coulis
Chef: Tristan Lanceley
Restaurant: Number One
Blend together and then add the cream and foie gras, blended into a cream into the chicken puree. Taste for salt. pass through a fine sieve, add extra salt and chilli.
One bunch of leeks, chopped and cooked in butter, then pureed.
Fill a large deep saute pane with salted water and heat until nearly boiling. Shape the quenelles with a spoon and poach for five minutes in the hot water. Remove with a slotted spoon. Place a little leek purce in the center of each plate. Place the hot quenelle in the center and nap with the yabbie coulis.
- 200g live yabbies or marron blanched and roughly chopped
- Mirepoix: 1 cup of 1cm dice onion, carrot, celery.
- 2 cloves garlic
- 2 tbsp butter or olive oil
- Thyme bay leaf chopped
- 500g tomato chopped
- 500ml white wine
- 200ml cream
- Salt, pepper, and a tiny bit of cayenne pepper
- Robot coupe / magimix
- Fine sieves
- 200cm sauteuse
- Slotted spoon
- Absorbent paper
Gently saute the yabbie with the mirepoix and garlic until it begins to colour, add the white wine and seasoning and reduce half. Ad the chopped tomato and cook until soft.
Reduce and adjust the seasoning with salt and cayenne pepper.
Recipe courtesy of Number One Bar