Italian
Capitone, Foie Gras and Green Apple
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A refined dish featuring capitone (female eel) cooked sous-vide and smoked, glazed with a kabayaki sauce made from Italian ingredients, served with a seared foie gras escalope and green apple.
- Difficulty
- hard
Ingredients
4 items- CapitoneFresh female eel, cooked sous-vide and smoked
- Foie GrasFresh foie gras, sliced and blast-chilled before searing
- Green AppleGreen apple; preparation not detailed in this part
- Salsa KabayakiMade with only Italian ingredients; exact recipe not disclosed
Method
- Work the fresh capitone (female eel): cook at low temperature, then smoke it.
- Prepare a kabayaki sauce using only Italian products (specific ingredients not disclosed).
- Brush the capitone with the kabayaki sauce and gratinate it under a salamander until crispy, repeating the glazing process several times for a perfect coating.
- For the foie gras escalope: slice fresh foie gras, blast-chill it to -10/-11°C. Sear in a non-stick pan for 1 minute 20 seconds per side, then let rest for 2 minutes.
- Finish the dish with green apple (preparation not detailed in this part).
