Total Prep and Cook Time: 2 hours
Total Time: 2 hours
Yield: 4 servings
Ingredients:
- Rhubarb water
- 6 rhubarb branches, roughly cut
- 1 tbsp honey
- Strawberry and red pepper water
- 4 red peppers
- 250 g (8 oz) strawberries, in quarters
- 2 tbsp honey
- Strawberry and red pepper jelly
- 2 1/2 gelatine sheets
- Daikon confit
- 1 medium-sized daikon radish, peeled
- 120 g (1/2 cup) sugar
- 500 ml (2 cups) water
- Acidic mix
- 5 g (1 tsp) citric acid powder
- 2 g (1 tsp) long pepper
- 1 tbsp organic sugar
- Foie gras
- 4 foie gras scallops, 75 g (2 1/2 oz) each
- Salt
Preparation:
Juice the red pepper in a juicer. Bring to a boil in a saucepan over medium-high heat. Pour through a coffee filter.
In a saucepan, pour the still-hot pepper juice on the strawberries and honey. Cover, and let simmer over medium heat for 5 minutes. Turn off the heat, and let sit 5 minutes. Run through a sieve without pressing the fruit: we want clear water without pulp. Refrigerate 250 ml (1 cup) of the flavoured water, and keep the rest for later use.
Bloom the gelatine in ice water. In a saucepan, boil the strawberry and red pepper water previously set aside.
Drain, and mix well with the hot strawberry and red pepper water. Refrigerate.
Cut the daikon into slices 1 cm (1/2 in) thick. Spread the sugar in the bottom of a saucepan. Place the daikon slices in the saucepan making sure they’re not in contact with each other. Pour water, and cook over low heat for 30 minutes, until they start to melt. Let them cool to room temperature.
In a coffee grinder, crush all the ingredients into a powder, and set aside.
Preheat the oven to 190°C (375°F). Salt the foie gras scallops. In a hot, non-stick frying pan over very high heat (without fat), sear the scallops on both sides. Place the foie gras (without fat) on a sheet, and cook for 1 to 2 minutes, until it becomes tender.
Finishing Touches
A few strawberries, cut into pieces
A few flowers (borages and violas)
2 tbsp tarragon oil
Pour the rhubarb water into deep dishes, centre the daikon confit in each, and circle the confit with strawberries, flowers, and cubes of strawberry and red pepper jelly. Add a splash of tarragon oil. Top the daikon with foie gras. Add a little acidic mix to one side of the dish so you can put a pinch on each bite of foie gras as you eat.
