Goose liver, Wheat Grass, veal brawn, Culinaire Saisonnier

Source: Culinaire Saisonnier

Mathias Maucher has a kitchen that has a feel for the region, but also wants to open up to the world.

Ingredients

  • 100 g of veal brawn
  • veal thymus
  • veal brain
  • flower
  • egg
  • bread-crumbs
  • foie gras
  • Wheat Grass
  • Vene Cress
  • capuchin leaf
  • cucumber gel
  • sea buckthorn berries
  • salted cucumber slices

For sea buckthorn gel:

  • 100 g frozen sea buckthorn berries
  • 5 cl of water
  • 50 g of sugar
  • 1 g of agar

For the Wheat Grass vinaigrette:

  • 1 dl juice of Wheat Grass
  • white balsamic vinegar
  • tarragon vinegar
  • 1 tbsp olive oil
  • salt
  • sugar
  • cayenne pepper

For the goose liver cream:

  • 100 g foie gras terrine
  • 4 cl cream
  • 3 g leaf gelatin
  • 6 cl lobed cream
  • white port
  • Madeira
  • salt
  • cayenne pepper

Method

For the gel, bring water and sugar to a boil, pour on the berries and reserve closed for 1 week. Puree the mass, rub through a sieve, weigh 1 dl, bring to the boil with the agar, gel and blender smooth.

For the vinaigrette, mix all ingredients. For the cream, dissolve the soaked gelatine in the cream, blender smooth with the terrine, rub through a sieve and mix with the other ingredients.

Cut 4 thin slices of the pressé and the rest into cubes as well as the sweetbreads, the brains and the foie gras. Bread the cubes of tureen, brains and thymus à l´anglaise and fry.

Bake the foie gras. Place the pressé on the plate and spray the cream on it. Add the other components, garnish with the cress and the gel and finally add the vinaigrette.

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Himmel un Äd

Kaygasse 2, Keulen
Tel 0049 221 200 80
www.hotel-im-Wasserturm.de

Source: Culinaire Saisonnier 83 - Winter 2016

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