Russell Bateman cooks brill, foie gras and apple tart recipes with RATIONAL UK

Chef Russell Bateman creates three dishes – first a foie gras dish, the second a brill dish and the third is a three apple tart. All of the dishes are created with the help of his RATIONAL UK combi oven.…

Russell Bateman cooks brill, foie gras and apple tart recipes with RATIONAL UK

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Chef Russell Bateman creates three dishes – first a foie gras dish, the second a brill dish and the third is a three apple tart. All of the dishes are created with the help of his RATIONAL UK combi oven.

The first dish is rye baked celeriac with foie gras and onions. The celeriac is baked in rye dough, that when cooked is puréed to make a rye bread sauce. The foie gras sits on the celeriac, onions and rye bread sauce. The second dish is a whole baked brill, which is baked in liquorice root salt crust and simply served with a fennel and pear puree, this is a simple yet stunning dish and a great way to serve a whole brill. Last and by no means least, is a three apple tart. Made with three types of apples for balance, crunch and acidity, served warm with an apple caramel.

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