500g fresh goose liver
6 large unshelled scampi
500g passion fruit puree
2g of vegetable gelatin
Extra virgin olive oil,
Flower of salt
20g salmon eggs
Cut the foie gras into 4 equal pieces of about 60 grams each.
Clean the liver and marinate with a little of the brandy and salt and cover in Cling film. Close with a sheet of aluminum and bake at 65ºC for 35 minutes, and let cool. Marinate 2 scampi with ginger juice, salt and extra virgin olive oil, and chop the liver into 1cm thick slices and put it on the marinated scampi and garnished with salmon roe.
For the passion fruit sorbet, mix 300 grams of passion fruit juice, 50 grams of sugar, 50 grams glucose and put into an ice cream maker.
For the sauce, add the vegetable gelatin to 200 grams puree garnished with passion fruit seeds.
Rapidly fry the slices of goose liver, take off the heat. In another lightly extra olive oiled pan, cook the scampi. Compose the dish with a slice of goose liver on the scampi with fleur de sel.
Find out more about Grand Chef Gaetano Trovato here.