Matelote
of Eel and Grilled Foie Gras
on Carnaroli Risotto with Fines Herbs
By
Executive Chef Hiro Sone, Terra Restaurant,
Napa Valley, CA
Serves
4
Risotto
Ingredients:
4 - 5 cups Chicken Stock
3 tbls.. Butter
1 tspn. Garlic (chopped)
1/4 cup Onion (chopped)
1 1/2 cups Carnaroli Rice
Salt & Pepper
1/3 cup White Wine
1/2 cup Parmesan Cheese
1 tbls. Fines Herbs (mix of chopped parsley,
chervil, chive and tarragon)
Matelote
Ingredients:
1 tbls. Butter
1/4 cup Sliced Shallots (loosely packed)
1 tbls. Sugar
1 cup Cabernet Sauvignon
1/2 cup Veal Stock
8 -10 oz. 1 filet of Japanese BBQ Eel
4 Shiitake Mushrooms (stemmed, sliced into one
quarter inch thick).
4 Foie Gras Steak (3 oz. each, about 3/4 inch
thick)
4 tspn. Chive (chopped)
1 Pinch Fleur de Sel
Procedure:
Preheat your Grill.
To
Make The Risotto:
1. Simmer the chicken stock
in a sauce pot. Melt 2 Tbsp. of the butter in
a heavy butter saucepan over high heat, and
add the garlic and onions, and sauté
until the onion is soft (about 3 minutes, do
not brown). Season with salt and pepper lightly.
Add the wine, bring back to a boil, add the
simmering chicken stock (about 1 cup).
2.
Continue to stir with wooden spatula until almost
all the liquid is absorbed. Add one half (1/2)
cup of the stock. The rice should be kept at
a fast simmer and not a boil as you stir and
add stock. Stir the rice constantly. Repeat
the process until the rice is tender but firm.
The total cooking time for the rice is 12 to
14 minutes. Remove from heat. Add the rest of
the butter and the parmesan cheese, season with
salt and pepper, mix well. Add the Fines Herbs,
mix well. Keep warm.
To
Make The Matelote:
Melt the butter in a sauce pan over medium heat,
add the shallots and sugar, and cook until caramelized.
Add the wine and reduce to 4 cup. Add the veal
stock and reduce to w cup. Add the eel and the
mushroom and simmer gently for 4-5 minutes.
Season with salt and pepper. Keep warm.
To
Assemble:
Grill the foie gras, each side about 30 seconds.
Divide the risotto in 4 warm plates. Place the
eel and the mushroom on center of the risotto.
Drizzle the sauce around the risotto. Place
the Foie Gras on top of the eel. Sprinkle the
chive over the Foie Gras. Sprinkle the fleur
de sel over the Foie Gras.
Serve.
Other
Chef Hiro Sone Recipes You Might Enjoy:
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi,
Sashimi with Salad of Champignon de Paris and
Truffle Soy Vinaigrette
Matelote
of Eel and Grilled Foie Gras on Carnaroli Risotto
with Fines Herbs
Tataki
of Dry Aged New York Strip Steak with Ponzu
Sauce
Tataki
of Venison
Venison
Asparagus Roll
Venison
Dango in Dashi Broth
Venison
Pot Stickers
Other
Great Related Links:
Chef
Hiro Sone Bio
Terra
Restaurant
www.terrarestaurant.com
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