Pear hearts
- 1h
- expert
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Ingredients
- 20 Pieces of Turkey Hearts
- 4 pears
- 20 slices of raw, smoked bacon
- 1 avocado
- 10 ml of lemon juice
- salt and pepper
- 5 ml of smoked paprika oil
- chives
- 100 ml olive oil
- demi glace sauce
- or 50 ml of balsamic vinegar glaze
Preparation
- Wash the hearts thoroughly in cold water, getting rid of membranes and veins, and then throw them into boiling vegetable stock for 2-3 minutes.
- Take out, cool and wrap in slices of bacon. Fry on high heat in olive oil.
- Once the bacon has browned, reduce the heat, add the demi glace sauce and continue to fry, turning all the time, so that they are covered on all sides with the resulting sauce.
- Remove the seed nests from the pears and use a tablespoon to form oval holes for hearts.
- Avocado mousse - to the finest grated peeled avocado add lemon juice, salt and pepper and a few drops of olive oil. Combine the ingredients and, using 2 tablespoons, form into what is known as a "spoon. "quail egg".
- Smoked paprika oil - add a small teaspoon of ground smoked paprika to the olive oil boiling in a saucepan and, stirring constantly, cook for a few more minutes over low heat, cool. Using a tablespoon, apply a few drops of the finished oil to the plate.
