Cacaus del Collaret peanut stew with foie gras and smoked eel

Instructions

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