Pate, glazed in apple juice, on a cushion of potato bread podpechennogo with "straw" of vegetables and truffle mayonnaise.

Yes, dear friend, today our meal with you to truly mesmerizing one name only wakes up the appetite and savor the culinary imagination tries to submit to the shades of dishes.

And no wonder! After all, the taste of the gastronomic, not afraid of the word, a masterpiece of not less beautiful than the ear. But that's not all the charm of today's prescription. As you have already noticed from the photos, the dish is a good thing not only sounds but also looks.

Ingredients:

For the paste:

Duck breast - 220g.

Fillet of quail - 180g.

Liver turkey or chicken - 100g (I used a turkey).

Vegetable oil - 35ml.

Onion - 100g.

Carrots - 30g.

Butter - 50g.

Cream 33% - 50ml.

Salt - to taste

Seasoning White mushroom - to taste

Fresh thyme (in any case not dry!)

To simulate the quail eggs:

Cuttlefish ink

300ml - apple juice.

Gelatin - 8d.

For hay of vegetables:

Leek - 20g.

Carrots - 10g.

Peel eggplant - 20g.

Vegetable oil for frying

For the garnish:

Three slices of potato bread or any other bread that you like

For truffle mayonnaise:

Mayonnaise home - 200 g

Truffle oil - 10 g

Grated Parmesan cheese - to taste.

For decoration:

Saffron (to them we tint of the mayonnaise)

Dust with white mushrooms (chopped in a coffee grinder dried mushrooms)

Preparation:

By itself, the process of preparation of this dish is quite simple, but there is a caveat - the process is a little addictive (just half an hour) glazing paste.

Start, of course, should be to prepare paste. To do this, we carve quail fillet and cut it into small pieces. Duck breast and turkey livers as well cut into pieces. Heat the pan with vegetable oil and fry the meat of duck and quail with the addition of arbitrarily chopped onion and carrot until golden brown. Then add the turkey liver, cream, sprig of thyme, salt, pepper and seasoning of the white mushroom. Simmer until tender (about 15-20 minutes to reduce the amount of cream twice). Removing thyme and pyuriruem blender until soft smooth consistency. Cool to room temperature and remove in the refrigerator until the next step.

 

Now for truffle mayonnaise:

In the finished mayonnaise, pour into it a thin stream of truffle oil, continuing to whisk. Then add the mayonnaise, finely grated parmesan cheese and stir. Part mayonnaise advise to shift into a special bottle of sauce and put in the fridge to feed and rest very small part of the mix with the saffron diluted in boiling water to give yellow mayonnaise. (Saffron breed in 2 tablespoons boiling water and give a worn out before the liquid color yellow. It is this fluid we paint the mayonnaise, the remaining leaves and saffron can not be added)

Before you start cooking garnish best form and has zaglazirovat pate that before serving it had a little to lie in the refrigerator:

Leaf gelatine soaked in cold water, following the instructions on the packaging of apple juice is heated on the stove, but do not boil. Push-ups gelatin and add it to the apple juice, continuing to heat and stir until completely dissolved. The mixture remove from heat, cool to room temperature and put in refrigerator to a small setting. (Here the main thing - do not overdo if gelatin grips completely, the mixture will need to heat and cool again, and if the mixture will be warm and liquid, it will blur the image on Pate and stained it I just keep the mixture in the refrigerator until it is completely cool.)

Cooling Pate handles attach to the form of eggs. Very little cuttlefish ink pour in a teaspoon or a cap and using a fine brush art paint on the surface of our "eggs" imitation painting of quail eggs. (It only sounds complicated, but in reality -. Art quickly and easily matching the original is not required).

Ready-made "eggs" in turn is immersed in the gelling mixture, spread on the plate, the laid paper towel, and give a little gelatin to grab, then repeat the procedure. Then I advise you not to immerse again "egg" in a mixture of gelling, and it watered them with a teaspoon. Total need 5 such layers ie 2 times, and three plunge pour. All done intermittently to each layer a little time to get to grips, as it is thin, it breaks up no more than a minute. Then remove all on the same platter "eggs" in the refrigerator until completely set gelling layer. By the way, the important fact - napkin before the final cooling is better to change or even remove because if you water, "egg", then on a napkin is dripped-off mixture of gelling, and it can harden into unsightly "skirt" on the egg.

Actually, the hardest part is over, there are very simple - a side dish

Potato or other another bread is cut using culinary forms small circles, which should be slightly greater our eggs. Drips on every bit of truffle oil and bake in the oven at 200 ° C until golden brown. But do not overdo, our task - crisp bread and flesh inside.

Leeks, carrots and peel the eggplant cut into long strips (for carrots and aubergines chistilkoy better use for vegetables and cut thin layers, and only then cut them into strips with a knife). Leek also cut into slices and divide them into segments, so that we have turned frying hollow circles. Heat the vegetable oil in a pan and fry the vegetables to crunch. Dried on a paper towel.

That's all! It remains only to put everything nicely. This is what we now do, I promise you, it will be very easy and fast:

For this dish, I chose a contrasting circular plate of slate. In my opinion, it is there that it is approximate to the nature of the dish will look especially organically. If you also chose this dish, be sure to rub it with oil and let it soak a little bit.

On the lower part of the three plates in groups located at a distance from one another, spread "hay" vegetables. Sprinkle the plate chaotically around the "heaps" of dust from the white mushrooms. On top of each pile, it does not completely cover, lay slices of bread podpechennogo, and already on them one by one "egg" of pate. Try to avoid only the identity, and bread, and "eggs" lay at different angles and in different locations relative to the bottom of the product. So you add their composition rhythm.

Complement the composition a small amount of dust and mushroom slices crunchy leeks. Then add next to each bunch of dots of truffle mayonnaise two colors. Doing it with a special bottle of sauce with a tapered tip, or with the help of a medical syringe without a needle

That's all! Your masterpiece is ready to go out into the world. Enjoy its exquisite taste with the whole family

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