ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE

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ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE

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Ingredients

1 package St Pierre / foie gras press picked up at 72C steam for 7 minutes with butter
30 grams savoy cabbage 4.5cm x .7cm, blanched for 2 minutes, pickup with Beurre Monte
beurre monte
sauce matelote
4 cabbage glass cut to triangles, 4.25cm length, 6cm diagonal
St Pierre / Foie Gras Press
30 grams St Pierre filet
20 grams foie gras sous vide (see other recipe)
1 savoy cabbage leaf middle leaves, half green, blanched for 2 minutes
Cabbage Glass
savoy cabbage blanched for 2 minutes, inner set removed
grape seed oil
Sauce Matelote
20 grams Garlic sliced
100 grams shallot sliced
25 grams Butter
750 grams pinot noir
1 kilogram fish bones rinsed and dried
2 Bay Leaves
100 grams leek whites halved
50 grams celery large dice
200 grams Onion large dice
60 grams button mushrooms
5 grams Black Peppercorns
3 litres chicken consommé
Finished Matelote
100 grams Sauce reduced
3 grams pinot noir reduction
10 grams beef jus
13 grams Butter
lemon
Features:
    • Medium

    Ingredients

    • St Pierre / Foie Gras Press

    • Cabbage Glass

    • Sauce Matelote

    • Finished Matelote

    Directions

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    St Pierre / Foie Gras Press

    1. Cut the St. Pierre portion into 3 pieces lengthwise.
    2. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion.
    3. Season the fish portion with salt and white pepper.
    4. Atop a sheet of plastic wrap, build the fish and foie gras pieces together in alternating layers of attain a stacked pattern.
    5. Use the plastic wrap to contort the block into a rectangle shape.
    6. Wrap tightly with the plastic wrap and cryovac into a sous vide bag.
    7. Cook the rectangle at 48C in a water bath for approximately 2 hours.
    8. Once cooked, allow to stand at room temperature until at room temperature, then place the bag in an ice bath.
    9. Once cooled, remove the bricks and remove the plastic wrap.
    10. Cut the cabbage leaf into a shape that will fully wrap around the rectangle.
    11. Wrap the leaf tightly over the rectangle with plastic wrap.
    12. Once wrapped, lightly press the rectangles using weights to even the shape and to set the cabbage.
    13. Allow to press for about 30 minutes.
    14. Once pressed, cut the very ends off the sides of the rectangle to achieve a flat side on either end.
    15. Then cut the rectangle diagonally to achieve 2 triangle shapes.
    16. Remove the plastic wrap from the two triangles gently.
    17. Reserve for service covered.

    Cabbage Glass

    1. Blanch and shock the Savoy cabbage leaves and remove the thick inner stem.
    2. Pat dry with food-safe towels.
    3. Lightly oil several Silpats with grape seed oil and place the leaves on the Silpats, making sure they are flat to the Silpat.
    4. Cover this with another oiled Silpat and bake in a 250f oven until dried and browned, mimicking the look of glass (about 45 minutes).
    5. Once cooked store in a dehydrator and cut to the desired shape as needed.

    Sauce Matelote

    1. Sweat shallots and garlic in butter until soft, then add the wine.
    2. Once wine is reduced by half add the rest of the ingredients.
    3. Bring to a simmer and cook for one hour skimming often.
    4. Strain through an oil filter and reduce until sauce consistency.
    5. Stain through oil filter again, cool and reserve.

    Matthew Kirkley

    Born in Baltimore, Matthew Kirkley’s relationship with seafood began on the sun-bleached docks of Chesapeake Bay, where he often went crab fishing with his father. There he developed the reverence for pristine fish and shellfish, honestly treated, which still shapes his culinary point of view.

    Kirkley entered the Culinary Institute of America in 2001 and began his career at Philadelphia’s Striped Bass. In 2004, he moved to Chicago to work at Seasons Restaurant in the Four Seasons Hotel and then NoMI in the Park Hyatt Hotel. He rose quickly through the culinary ranks and, in 2006, moved to Las Vegas and became sous chef at Restaurant Joël Robuchon. He returned to Chicago to open L2O, as well as Ria and Balsan in the Elysian Hotel (now the Waldorf Astoria Chicago), returning to L2O as chef de cuisine in early 2011. Later that year was promoted to executive chef and in early 2013, was made partner.

    Kirkley’s exposure to some of the most dedicated practitioners of haute cuisine, including Yannick Alléno and the Roux brothers, has underscored his respect for fine ingredients and precise execution. As a result, his cuisine is opulent but never over-the-top. Kirkley’s touch is appealingly light, even playful, and the interplay of ingredients always harmonious. Unconcerned with culinary sleight-of-hand, Kirkley pays respect to culinary tradition by coaxing flavor from every ingredient, from the humblest to the most luxurious.

    Chef Matthew Kirkley’s cuisine at L2O (pronounced el-two-oh) reflects a repertoire of new and traditional cooking methods2. Set within the historic Belden-Stratford Hotel adjacent to Lincoln Park, L2O’s modern dining room, designed by Dirk Denison Architects, is divided into a number of distinct spaces, presenting a sense of intimacy accented by the natural beauty of light and dark woods, frosted glass, leather and soft-colored stones. With an innovative menu, warm hospitality and an engaging atmosphere, L2O offers a fresh perspective on fine dining. Reservations can be made by calling 773-868-0002 or visiting www.L2Orestaurant.com.

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