FOIE GRAS MAKI WITH OYSTERS, FOIE GRAS TORTILLA WRAPPED IN A SEAWEED SHEET, STUFFED WITH APPLE, CELERY AND FOIE GRAS

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Preparation time: 45 min + 30 min
Level of difficulty: **

Recipe developed by Serge Burckel, Chef at the "Serge&Co" restaurant in Schiltigheim (67).

Ingredients
Ingredients for 4 people: (maki)

80g of rice
4 spoons of white vinegar
4 spoons of sake (Japanese rice wine)
50g of sugar
12 oysters ("Fines de claire" type)
120g of Foie Gras
4 thin slices of Foie Gras
toasted poppy seeds

Ingredients for 4 people: (tortilla)

Tortillas (4 sheets)
320g of Foie Gras
nori seaweed (4 sheets)
150g of celeriac
1 apple (Granny Smith)
parsley
salt, pepper

Preparation

Maki:

Cook the rice in an appropriate cooker (or in water). Bring the sake, the vinegar and the sugar to the boil. Add this mixture to the rice, then cover with a cloth and leave to rest. Once cooled, spread this mixture 1/2 cm thick out over a plate. Open the oysters, retaining the liquid. Then chop up the oysters and dice the 120g of Foie Gras finely. Mix the Foie Gras and the Oysters together, incorporating the sieved liquid. With a pastry cutter, cut out a rice cake which you then cover with the oyster stuffing. On top of this, place a slice of Foie Gras coated in the toasted poppy seeds.

Tortilla:

Peel the celeriac, cook in salted water, then drain and leave to dry. Add 15 chopped leaves of flat-leaf parsley and dice the Foie Gras finely. Mix together with a spoon and season with salt and pepper. Spread all of this out over the tortilla and roll this together like a stuffed pancake. Wrap it all with a sheet of nori seaweed and refrigerate for one hour. Finally cut it into slices and garnish with an apple and celery salad.