FÜLÖP the PHENOMENON Late Harvest Tokaji 2018
(375 ml)
Fülöp the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he has been living in and around Bodrogkeresztúr since 2006. He has brought up 34 fledglings; his partner always migrated, but he stayed. In winter he warms himself on chimneys, drinks water from the River Bodrog, hunts for voles and is lord of all the stork nests in the area.
We bottled this late harvest Tokaji in memory of our phenomenal stork who was the stork of the neighbourhood and everyone for 15 years.
From the income, we are supporting maintenance of stork nests in and near Bodrogkeresztúr, creation of stork nest stands and electric insulation to protect birds.
↓ Download Technical Sheet
Food-wine pairing:
- wild game pâté enriched with some foie gras
- Portuguese salt cod stew
- Gruyère, Comté and other mature semi-hard and hard cheeses
(Csaba Harmath, gastronomic expert)
ALCOHOL: 12 %VOL
RESIDUAL SUGAR: 64 G/L
ACIDITY: 5,64 G/L
Duck foie gras, toasted brioche, apple chutney
Ingredients:
1 piece duck foie gras (duck liver), fresh, not bigger than 550 g
1 good quality brioche from your baker (semi sweet or plain)
50 g unsalted butter
2 big apples
1 onion
80 g fresh ginger
1 red chilli
1 lemon
5 cl white wine vinegar (we have used the winery’s own vinegar for the preparation)
salt
demerara caster sugar to taste
coarsely crushed black pepper
star anise
fennel
cumin
5 cm whole cinnamon
2 cl extra virgin olive oil
Preparation:
This is almost the only preparation where you have not to devein the duck liver. Just cut nice, 1 -1,25 cm thick slices of it, preferably slightly bigger than the size of your brioche circles. Put the slices on a tray with a parchment paper and freeze the for at least 3-4 hours.
In the meantime, cut nice 1 cm thick slices of the brioche. Cut circles with a pastry cutter. Toast the in a pan with a knob of butter, they should be golden brown evenly. For a healthier option you can just butter the thinly and put the to the oven, but you must watch them carefully.
Prepare the apple chutney. (We have used apple at the end of winter season, but in summer, you can opt for peach or apricot, or in autumn for pear as well. Core the apples and cut them into 1 cm cubes. Chop the onion fine, grate or chop fine the ginger. Depending on if you like spicy hot or not, take off the vein of the chilli with all the seeds. Personally, I would recommend not to make it too hot. Heat the black pepper, star anise, fennel, cumin and cinnamon in a pan just to wake up the aromas, then put all in a gaze to form a pouch or a spice ball.
Heat some olive oil in a saucepan, ass in the apple and onion dices together with the ginger and spices. Add a bit of salt and some of the sugar (you will correct it while the flavour evolves later). Cook it until it becomes mushy. Add the vinegar, check the sweetness and sourness. A chutney should be sweet, sour and spicy/hot at the same time. Leave the spice pouch or spice bag until it cools down totally.
Heat a thick non-stick pan on the fire until very hot. Sear the frozen foie gras slices, they should sizzle when you put them in and develop a nice brown colouring both sides. It should take just 1-2 minutes per side. Take off and set aside to cool down completely. No, they ate not ready yet! Don’t throw away the rendered fat, it’s simply delicious with some salt and red paprika.
After about 2 minutes or so, reheat another dry pan to medium high heat and recook the slices to finish.
Place a bit of the chutney on the toasted brioche, just enough to hold the foie gras, place the nicely cooked slices atop and finish with a nice quenelle of the chutney. (I prefer the chutney on the top, because this way the brioche soaks up all the fat and juice the foie gras slices could render). Decorate with some greens and serve them immediately.
