Serves 4


500g fresh goose liver

6 large unshelled scampi

500g passion fruit puree

50g sugar

50g glucose

2g of vegetable gelatin

10g ginger


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 andmarinatewith a littleof 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 scampiwith ginger juice, salt and extra virgin olive oil, and chop theliver into 1cm thick slices andput it on the marinated scampiand 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.Inanother lightly extra olive oiledpan, cook the scampi. Compose the dish with a slice of goose liver on thescampi with fleur de sel.

Find out more about Grand Chef Gaetano Trovato .