Seared Foie Gras with California Raisin and Mixed Fruit Chutney

by: Chef Robert Gadsby

California raisin and fruit chutney spice up a first course.

Details

• Serves: Show Imperial Measures Show Metric Measures

INGREDIENTS

• 1 c. California raisins
• 1/4 c. dried apricots
• 1/4 c. blanched almonds
• 1/2 c. shelled pistachios
• 1/4 c. walnut pieces
• 2/3 cup cashew nuts

• Salt and a pinch of white pepper
• 1-1/4 c. plain yogurt

• Grape seed oil; for frying
• 1 stick cinnamon
• 3 whole cloves
• 3 medium onions, peeled and finely chopped
• 1/2 inch gingerroot, peeled and chopped
• 4 garlic cloves, peeled and finely chopped
• 4 fresh green chilies, finely chopped
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1 tsp. chili powder
• 2 large fresh ripe tomatoes, chopped

• 1/4 tsp. garam masala
• 2/3 cup peeled Thompson seedless grapes

• 1-1/4 lb. Grade A foie gras
• 1/2 c. all-purpose flour; for dusting

• 6 slices of brioche
• 1/2 c. crème fraiche; for garnish
• Chervil sprigs; for garnish

PROCEDURE

In separate containers, soak raisins, apricots, almonds and pistachios in hot water for 1 hour. Drain, reserving soaking liquid, and remove skins from nuts. Grind one-half of the cashews, adding a little of the reserved water to make a paste; set aside. Measure walnuts and set aside. Salt and pepper yogurt; mix and set aside.

Heat grape seed oil in skillet and add cinnamon and cloves; cook briefly. Stir in onions and cook until golden. Add gingerroot, garlic and chilies; cook, stirring as needed. Then, stir in coriander, cumin and chili powder along with tomatoes. Blend and cook all ingredients for 2 to 3 minutes. Remove from heat and discard cinnamon stick and whole cloves; then, purée mixture in blender or food processor until smooth. Turn into pan and add yogurt, cashew paste and a little of the reserved water; season to taste and simmer, covered, for 15 minutes.

In another skillet, cook raisins, apricots, almonds, pistachios, remaining cashews and walnuts in a little oil for 5 to 6 minutes. Add the garam masala and grapes; cook 2 to 3 minutes more. With a sharp knife, cut foie gras into 6 slices. Heat a dry cast iron skillet over medium-high heat until hot. Dust foie gras with flour and sauté about 1 1/2 minutes on each side or until dark golden brown. Transfer to serving plates.

For each serving, arrange a slice of brioche in center of plate and arrange a slice of foie gras on top. Spoon mixed fruit curry and raisin-nut mixture on top and around foie gras. Garnish with a dollop of crème fraiche and chervil sprigs.

Nutrition Information (per serving)

Calories 0(0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 0g; Carbohydrates 0g; Fiber 0g; Iron 0mg; Sodium 0mg; Calcium 0mg