Cacaus del Collaret peanut stew with foie gras and smoked eel

Cacaus del Collaret peanut stew with foie gras and smoked eel

This peanut stew by Chef Quique Dacosta is made with a rare local peanut called cacau del collaret. Although the peanut is often used in sweet dishes like Valencian nougat, here Dacosta serves it in a deeply savoury broth made form a mixture of veal, chicken and eel.
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  1. Step 1

    Carefully shell the peanuts. Make sure to select only the ones that aren’t damaged
  2. Step 2

    Mix the salt and water together. Put everything in the OCOO. Cover the surface with a baking paper disc
  3. Step 3

    Cook in the OCOO for 7 hours on the black egg programme. Without opening the OCOO, leave everything to stand for at least another 3 hours
  4. Step 4

    Remove and strain the mixture through a coarse strainer, taking care not to break the peanuts apart. Save the cooking water for the stock later on
  5. Step 5

    Wash the peanuts in a 2% brine solution (20g salt per litre of water)
  6. Step 6

    Vacuum-pack the peanuts in more brine, about 100g peanuts per bag
  7. Step 7

    Next, cut off the head and tail off the eels and bleed them in salted ice water. Reserve the head and tail for stock
  8. Step 8

    Remove the bones from the eels without separating the two eel loins. Reserve the bones for stock
  9. Step 9

    Cure the loins for 40 minutes with a mixture that is 2 parts salt to 1 part sugar
  10. Step 10

    Rinse and dry the cured eel, and then cold smoke them
  11. Step 11

    Vac pack the smoked eel with a little smoked sunflower oil
  12. Step 12

    Cook the eel for 4 hours in a sous vide at 64°C
  13. Step 13

    Cool the cooked, smoked eel quickly in icy water
  14. Step 14

    Once cold, remove the meat and keep the skins clean
  15. Step 15

    Remove the skin from the smoked eel and then re-cover the cleaned loin with cooked eel skin
  16. Step 16

    Making sure that the skin is completely covering it, vacuum pack the eel fillet
  17. Step 17

    Cook the eel at 65°C in a sous vide for 15 minutes. Cool it down in ice water
  18. Step 18

    Cut the cooled eel into 1x1cm cubes. Set aside in the fridge
  19. Step 19

    Before serving, heat up to 120°C in the oven on a covered plate
  20. Step 20

    Preheat the oven to 250°C
  21. Step 21

    Roast the onions, red bell peppers and carrots until coloured in the oven in several large trays
  22. Step 22

    Fry the bacon in olive oil until golden brown
  23. Step 23

    Add the garlic and the cayenne pepper then the roasted vegetables and brown further
  24. Step 24

    Add the pimentón, chopped tomatoes, tomato sauce, chicken, the veal shank with the deglazing liquid, 12 litres of peanut stock, 40 litres of water, ham bones, blanched veal tendons, tripa de bacalau, 2 kg eel heads, bones and skin leftover from the smoked eel and 4kg unsmoked eel meat, bones and heads
  25. Step 25

    Bring to the boil, and then add the Japanese eel sauce (kabayaki). Cook over a medium-low heat for 4-5 hours. During the last 20 minutes, add the fresh rosemary
  26. Step 26

    Leave to rest and then strain everything out. Adjust seasoning to taste
  27. Step 27

    To serve, blend the sauce gently with the 2.6g xanthan gum and 1 g of liquid red colouring per litre, then bring it to the boil. Let stand to remove any air
  28. Step 28

    Keep a few ladles of the broth warm in two pots. Use one pot to warm the peanuts, and use the other as sauce
  29. Step 29

    For the foie gras, boil the water and the cream with the agar and blend in a blender with the xanthan gum. Once it has cooled to around 70°C, emulsify in the foie gras
  30. Step 30

    Pour onto a plate and leave to set for at least 2 hours in the freezer
  31. Step 31

    Place a slice of oblate on top and paint with gold dust. Cut into 1x1cm cubes
  32. Step 32

    Before serving, heat the cubes on a covered plate at 100°C in the oven
  33. Step 33

    For the hot garlic oil, mix everything in a pan and heat gradually until it begins to brown
  34. Step 34

    Remove from the heat and leave it to infuse. Strain, then and pour into bottles
  35. Step 35

    To serve, arrange 2 cubes of smoked eel and 2 cubes of foie gras royale on the bottom of each hot plate
  36. Step 36

    Add 20g of the Cacau beans that have been heated in the stock along with 35g broth. Place Brussels sprout leaves and rosemary flowers on each eel cube, then finish with 6 drops of the hot garlic oil