Tong filled with foie gras and truffle

Name: Tong filled with foie gras and truffle
Ingredients: 250 g pike-perch fillet; 1 units.items Egg; 100 g foie gras; 1.5 Cream; 20 units.items Green asparagus; 12 units.items sugar snaps; ice water; 1.5 Chicken stock; 0.5 truffle jus; 1 ocal olive oil; 1200 g skinned tongues (2x pieces à 600 grams); 150 g Foie gras (2 thick slices of 75 grams each); 0.25 units.items Celeriac; 1 units.items large truffle; Clarified butter

Tong filled with goose liver and truffle, breaded with celeriac.

Ingredients

250gpike-perch fillet

1units.itemsEgg

100gfoie gras

1.5Cream

20units.itemsGreen asparagus

12units.itemssugar snaps

ice water

1.5Chicken stock

0.5truffle jus

1ocal olive oil

1200gskinned tongues (2x pieces à 600 grams)

150gFoie gras (2 thick slices of 75 grams each)

0.25units.itemsCeleriac

1units.itemslarge truffle

Clarified butter

Preparation

Make sure all ingredients are cold. Puree the pike-perch with the egg in the food processor.
Add the foie gras and continue to puree until you have a fine farce.
Pour the cream into the machine and puree for another 20 seconds. Keep the farce cold in the refrigerator.

Peel the asparagus and cut off the bottoms.
Clean the sugar snaps.
Cook both vegetables separately until just tender.
Immediately cool the vegetables in ice water.

Reduce the chicken stock and truffle jus to one third and stir in the olive oil.

Cut the sole fillets from the bone, starting at the sides. The aim is to create double fillets, so the fillets from the back remain attached to each other, as do those from the belly. This way, each sole has two fillets instead of the usual four.
Slice the truffle and cover the slices of foie gras on both sides.
Cover two double sole fillets with a layer of farce.
Place the truffle-covered foie gras in the center of the fillets.
Completely cover the foie gras with farce and place the other two fillets on top, bone side up.
Shape the soles back into their original form.
Brush the top side of the soles very thinly with farce.
Cut the cleaned celeriac into thin slices and cut out rounds of 1.5 cm.
Use these to cover the top of the soles in overlapping layers.
Fry the soles, celeriac side down, in clarified butter over low heat until golden brown.
Carefully turn the soles over with a wide spatula, place them on a baking tray, and finish cooking in an oven at 120°C.
Cut the soles in half lengthwise. Divide the fish among the plates.
Warm the vegetables in a little olive oil and spoon them next to the sole. Stir the cooking juices from the sole into the sauce and pour it around the dish.