Foie gras cromesquis, vanilla and celery root purée, granny smith matchsticks

Preparation time: 30 min

Preheat your Fried at 375 °F

• Cromesquis

  Let the foie gras heat to room temperature, season with salt, pepper, nutmeg and Espelette pepper.  Form balls roughly 15-20g in weight, then bread them a l'anglaise, twice.  Set aside in the fridge or freezer.  Once very cold, cook in the fryer for 50 seconds.

• Celeriac vanilla mousse

  Peel and cut the celeriac into cubes, scrape the vanilla beans from the husk and combine the ingredients in a pot and cover with milk and water.  Season with salt (8g / L) and cook until tender.  Once cooked, strain and remove the vanilla beans.  Keep the cooking liquid!

  Transfer the celeriac to a blender or food processor, add the lemon juice and zest, the butter and then blend until you reach the desired consistency.  Taste and adjust seasoning.
   

• Green apples

  In a small bowl, juice a lime.  Peel your apples and cut them into matchsticks and combine with the lime juice.  In a sauce pot, combine the lime zest, green apple juice and sugar and let reduce until it becomes like a syrup.  Incorporate the butter wit ha whisk or hand mixer.

• Plating

  In a small ramequin or deep plate, place a little celeriac mousse.  On top, place a hot cromesquis and then garnish with the green apple matchsticks and juice.