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Turrón (Spanish Nougat) - Ideas for
A Dinner
A Lunch
Recipe
Turrón with foie gras, fennel and seasonal herbs
(Turrón con foie, hinojo y hierbas del momento)
Author: de la Osa, Manolo Difficulty: Difficult
Turrón with foie gras, fennel and seasonal herbs. Photo by: Toya Legido/©ICEX.
Wine Match
Víctor Moreno, wine manager at the Las Rejas restaurant.
Cuvee Cecilia (DO Manchuela), from Bodega Finca Sandoval in the DO Manchuela. This sweet red wine from Víctor de la Serna, prepared using a late harvest of Syrah and Muscatel grapes and aged for five years, has notes of red fruits and walnuts, a perfect match for items such as foie gras and turrón.
The village and the surrounding area are covered in fennel, and its pleasant perfume drifts into the houses where, in this particular recipe, it blends perfectly with the foie gras and the turrón (almond and honey nougat).
4 pieces (50 g each one) micuit duck foie gras
2 Spanish raspberries
balsamic vinegar reduction
salt
pepper
fennel sprouts and flowers
For the turrón praline:100 gr PGI Jijona turrón
10 gr sunflower oil
For the fennel bath:150 ml liquidized fennel
1 gr kappa carrageenan (gelatine)
4 pieces (50 g each one) micuit duck foie gras
2 Spanish raspberries
balsamic vinegar reduction
salt
pepper
fennel sprouts and flowers
For the turrón praline:3.5 oz PGI Jijona turrón
10 gr sunflower oil
For the fennel bath:5.25 fl. oz liquidized fennel
1 gr kappa carrageenan (gelatine)
4 pieces (50 g each one) micuit duck foie gras
2 Spanish raspberries
balsamic vinegar reduction
salt
pepper
fennel sprouts and flowers
For the turrón praline:0.375 cup PGI Jijona turrón
10 gr sunflower oil
For the fennel bath:0.625 cup liquidized fennel
1 gr kappa carrageenan (gelatine)
Turrón praline
Crumble 50 g / 2 oz of turrón and, using a spatula, mix thoroughly with the sunflower oil. Set to one side.
Fennel bath
Mix the liquidized fennel and the kappa carrageenan in a saucepan and heat to 70ºC / 158ºF. Remove from the heat and cool to 50ºC / 122ºF. Meanwhile, place the foie gras on a wire rack, season with salt and pepper and coat each piece with a thin layer of the fennel mixture. Set to one side.
Decorate the plate horizontally with the turrón praline, and place the coated piece of micuit foie gras in the center of the praline mixture. Cut a few slices of turrón, quarter the raspberries and place on the plate. Drizzle with the balsamic vinegar reduction and top with the fennel sprouts and flowers.
