Ông Táo's Kitchen
Exhibition introduces community-oriented and sustainable programmes
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Viet Nam News
with chef Raphael Szurek from JW Marriott Hotel Hanoi
This November, chef Szurek brings you a new surprise. Considered a French classic, seared foie gras has made its way into the hearts of gourmands with its rich texture and buttery taste. Combined with tomato tatin, seasoned with balsamic vinegar and plated with langoustines, this dish balances rich and light flavours.
Ingredients: serves 4
For the foie gras:
- 4 pcs foie gras, sliced
- Salt and pepper to taste
- 20g flour
For the tomato tatin:
- 12 pcs tomato petals.
- Salt and pepper to taste
- 25ml balsamic vinegar, reduced
- 4 discs puff pastry
For the langoustines:
- 4 pcs langoustines
- Salt and pepper to taste
- Olive oil for frying
- A knob of butter
For garnish:
- 10g tomato powder.
- 50g fresh herbs
- 25ml balsamic vinegar, reduced
- 20ml chervil sauce.
Chef Raphael
Method:
For the foie gras:
- Season the foie gras with salt and pepper.
- Dip each slice in flour, and use a brush to remove the excess flour.
- In a hot pan, sear the slices on both sides and finish cooking them in the oven.
For the tomato tatin:
- Blanch, peel and seed the tomatoes. Cut them to form petals.
- Season the petals with salt, pepper and reduced balsamic vinegar.
- In a pastry ring, place the petals on the bottom and cover with a puff pastry disc. Bake in an oven for 10mins at 220oC. Turn the ring upside down on a plate, and remove the ring.
- Garnish with fresh herbs.
For the langoustines:
- Peel the langoustines, and season them with salt and pepper.
- Pan fry them in olive oil, then finish with butter.
For garnish:
- On a plate, place the tatin, foie gras and the langoustines.
- Garnish with the balsamic reduction and chervil sauce.
You can sample the dish at JW Marriott Hanoi, 8 Đỗ Đức Dục Road, Mễ Trì Ward, South Từ Liêm, Hà Nội. Tel: +84 4 3833 5588.
