8 Fera fillets
200g cooking salt
400g duck foie gras terrine
(If you cannot find whitefish, replace with haddock or smoked eel.)
6 Granny smithapples
100g organic apple juice
1 Gelatin leaf (2g)
1 teaspoon of pink pepper
Ferawhitefishwith duck foie gras
Cover the fillets of fish with cooking salt for 20 minutes. Rinse, Pat dry and smoke them (askyour fishmonger). Leave in the refrigerator for 24 hours and cut into very fine slices.
In a framework, put a thin layer of foie gras, smooth, and then place thin slices of smoked fera. Repeat three times to finish with a layer of foie gras. Cover with a cooking film and press for 24 hours in the refrigerator.
Put the apples in a centrifuge with the skin. Heat the juice,reduce and foam. You must obtain a syrupy appearance.
Heat the apple juice. Add soaked gelatine, keep it in a small container in a cool place.
Cut slices of the foie gras and fera in the framework. Using a brush, draw on the plate a large band with the applecaramel, then place a slice of foie gras and fera. Decorate with matchsticks of apples, diced apple jelly juice, red berries and flowers.
Find out more about Sophie Bise on her , and aboutL’Auberge du Père Bise atrelaischateaux.com.