Foie gras timbale with caramelized apple from El Celler De Can Roca in Girona (Spain)

El Celler De Can Roca, located in Girona, Northern Spain and rated the best restaurant in the world, shared a wonderful recipe with Vivamost.

At the end of April the restaurant owned by the Roca brothers was ranked Nr.1 in the list “The World’s 50 Best Restaurants 2013”. It was ranked Nr. 2 for the last two years.

In addition it has 3 Michelin Stars.

The press release explained why it was chosen and why the restaurant is so special:

“The Roca brothers’ restaurant has gained global acclaim for its combination of Catalan dishes and cutting edge techniques and the passion that they share for hospitality. Joan heads up the kitchen, Jordi is the head pastry chef and Josep is head sommelier, in charge of front of house…”

“El Celler believes in free-style cooking, with a commitment to the avant-garde, but remaining faithful to the memory of different generations of the family’s ancestors, all dedicated to feeding people.”

The brothers started their restaurant in 1986. Joan the oldest of them was 22 and Josep was twenty. The youngest brother, Jordi, joined in 1999.

“The only thing that matters is that the client is satisfied and wants to return, regardless of whether the restaurant is number one or number two, three or fifty, or whether we have three stars or two”, says Joan in his restaurant’s website.

If you are in the area and would like to try it out, the restaurant is located on Can Sunyer, 48 or call 34 972 222 157. It is opened from Tuesday to Saturday and closed Sunday & Monday. Also there is a summer break in 2013 from August 18th 26th.

For more information check out the El Celler De Can Roca website.

 

Recipe: Foie gras timbale with caramelized apple (serves 4)

Special thanks to Sabina von Brodowska Telli for the translation from Spanish into English.

 

 

For the Foie Gras:

2 Units of Foie Gras

80gr. Pedro Ximenez PX (Sherry)

10gr. Salt

2.5gr. Szechuan Pepper

Vacuum packing the duck livers with the PX, salt and Szechuan pepper. Roner cooking for 30 minutes at 65 degrees. After this, remove the livers of the vacuum bag and place in a pan to desvein (avoid damaging them). Put back, salt and put aside.

For Apples:

5 Granny Smith apples

1 Liter of water

100gr. sugar

1 Liter of water

2 sprigs of parsley

Peel the apples and cut into quarters removing the core (most ligneous part). Cut thin slices with a meat cutting machine on No. 4 or with a mandolin and quickly put in a container with 1 liter of water and 2 sprigs of parsley to prevent oxidation. In a pan bring to boil a litre of water with 100g. sugar. Simmer for 15 seconds the thin apple slices, remove and place on a plate with holes to drain excess syrup. Fold quickly. Line the apple slices in a mould overlapping to 2 mm. Pad the entire mould but keep some slices aside to close the set later. Fill up with the foie gras poached in vacuum and close with the remaining apple slices. Apply a little pressure but not too much and cool. Put aside.

For Apple sauce:

200gr. Granny Smith

40gr. Butter

20gr. Sugar

5g. of chopped chervil

Peel the apples, remove the core and cut into irregular pieces. Place in a vacuum bag with the butter and sugar. Place the vacuum bag into a plastic bowl that fits in a microwave oven.Cook at medium heat between 12-20 minutes. Open the bag and remove the assembly into a blender. Blend with a blender, lower the temperature and add the chopped chervil. Place in sleeves reserve at room temperature.

For Pedro Ximenez (Sherry):

1 Liter of Pedro Ximenez.

Reduce the Sherry on a very low heat to reach desired texture.

Vanilla oil for:

1 Liter of Sunflower Oil

5 Vanilla pods

Open the pods in half and scrape it with the tip of a knife. Put everything into a container with the sunflower oil and leave to infuse for approximately 2 hours.

Other:

Roasted flaked almonds

Fleur de sel

Finishing and Presentation:

Unmold the terrine of foie gras and apple. Sprinkle with sugar on apple and burn with the aid of a blowtorch. Fill the centre of the timbale of foie with apple sauce and chervil, and a few roasted flaked almonds. Season all the timbale with vanilla oil and some sea salt flakes. Decoration: make a lace with some Pedro Ximenez on the dish.

 

Recipe copyright Restaurant El Celler De Can Roca (Roca Brothers)

• El Celler De Can Roca
• Food
• Girona
• Roca brothers
• spanish restaurant