Botifarra sausage with citrus flavours and mint potato purée

 

Ingredients: serves 2

 

  • 250g raw botifarra pork sausage
  • 50g foie gras
  • 1tbsp. flour
  • 1 clove garlic
  • 1 red onion, sliced
  • 2 medlars, cut into sections
  • 1tbsp sugar
  • 6 baby carrots
  • 50g St. George wild mushrooms
  • 2 small potatoes, boiled in their skin
  • juice of ½ lemon
  • juice of ½ orange
  • peel of 1 orange
  • 1tbsp. mint, finely sliced
  • 3tbsp. dry white wine
  • salt and pepper
  • olive oil

 

Remove the ends of the sausage and squeeze to remove the meat which we then purée with our hands and then reserve. Finely slice half a clove of garlic and gently confit in one spoonful of oil. We then add the sausage, two tbsp. of orange juice, 2 tbsp. of white wine, salt and pepper and when the the liquids have reduced and the sausage is golden, we then add the orange peel. Reserve the mixture. To make the puree, we mash the previously cooked potatoes with 1tbsp mint, two tbsp. of lemon juice and then season. Maintain warm over hot water. Clean the mushrooms and dry with paper. Then add the mushrooms to a frying pan with oil, the other half garlic clove and the onion. Season and reserve. Finally, the foie should be dusted with flour and then fried briefly in a dry pan. Once we have all the components ready we can use our imagination to dress the plate.