Cooking with Mia Khalifa and Robert Sandberg

Roasted Brioche, Seared Foie gras, creamy Morels & Verjus aigre-doux by Robert Sandberg

For the Brioche

Strong Flour
525 gms
White Sugar 25 gms
Muscovado Sugar 25 gms
Fresh Yeast 10 gms
Active Sourdough Starter 50 gms
Salt 5 gms
Whole Egg 250 gms
Tempered Butter 250 gms

 

For the Egg Wash

Egg 25 gms
Egg Yolk 10 gms
Heavy Cream
5 gms
Glucose Syrup
5 gms
Espresso 5 gms
Salt 0.5 gms

The Preparation

• Whisk everything together and make sure it’s all incorporated.

• Mix Flour, sugar, yeast, sourdough starter & salt together in a stand mixer attached with the dough hook. Run at low speed until the dough comes together. Add egg one by one until fully incorporated. Finish off by adding the tempered butter in small pieces until the dough feels homogeneous.

• Divide the dough in two and shape it as a “loaf”. Butter or spray the loaf pan and add the dough. Cover with cling film and let proof in the fridge for 12 hours. 

• Take out the dough from the fridge 2-3 hours before baking and make sure it rise to double size before it goes In to the oven.

• Brush with egg wash and bake at 185c for 45 minutes (depends on size) I use a standard 9x5” pan. 

• When Loaf has rested and cooled down cut into desired slices & roast in pan or oven.

 

Verjus Aigre Doux

Sherry wine or Portwine 200 gms
Verjus (Unripe Grape Juice) 100 gms

In a pot simmer slowly until it reach 109c. Let cool down in room temperature.


For the Foie Gras

Sliced Foie Gras (1 cm slices)
Salt & Pepper
The Preparation

•Run your knife under hot water before slicing.

•Cut into 1 cm slices or thicker. (To thin slices will just make it overcook before you got the right caramelization)

•Score each slice on both sides until you created a check pattern, season heavily with salt and pepper.

•Heat up a pan (preferably cast iron) until it just starts smoking. 

•Place the Foie gras in the pan and make sure you don't move around the pan.

•Gently give some pressure on each slice with your fingers or a spatula to make sure the whole piece is in contact with the pan and will give you an even seared surface. 

•Flip the foie gras when golden on first side and repeat on next side, approx 30-45 seconds with the right temperature.

•Take out of pan and leave to rest for 1 minute on paper towel or on a perforated tray/rack.


For the Stewed Morels

100 gms
Dried Morels  20 gms
Water 250 gms
Veal or Chicken Stock 200 gms
Madeira (1) 50 gms
Madeira (2) 25 gms
White Wine 50 gms
Heavy Cream 200 gms
Finely Chopped Shallots 20 gms
Finely Chopped, Brined Green Peppercorn 3 gms
Green Peppercorn Vinegar 20 gms
Vanilla Bean Deseeded
1.2
Finely Chopped Garlic 5 gms

Dijon Mustard

20 gms

Small Sprigs of Thyme

2
Butter To Taste
Salt To Taste
Pepper To Taste
Lemon Juice

To Taste

The Preparation

• Start 2 hours before by soaking the dried morels in the water.

• When dark in color and flavors are developed, strain and then reduce the liquid by half.

• Reserve the soaked morels for later. 

• In a pan saute the Fresh Morels, finely chopped reserved morels, shallots, peppercorns, thyme, garlic & vanilla in some butter  until lightly golden in color.

• Add Dijon mustard and let cook dry, add the vinegar, white wine & Madeira (1) and let come together with a boil.

• Add the stock & reduced morel water and let simmer slowly until ⅔ remains. 

• Finally add the Cream and let simmer for another 15 minutes or until thick.

• Season with freshly grinded black pepper, salt & lemon juice. 

Assemble Dish:

Place the toasted Brioche slice in the bottom of the plate, top with the stewed morels, seared foie gras and finally drizzle some of the Sherry aigre-doux on top. If you prefer add some chopped chives or parsley as well.

This dish is very heavy and can potentially make you full for the whole day or give you a heart attack :P