Grilled Foie Gras Escalopes with Creamy Beet Mousse, Wild Pepper and Cauliflower Pickles

Recipe created by Philippe GARRET, for Sarrade.
Difficulty :
Preparation :
30 min
Baking :
15 min
Type of recipe :
Main course

INGREDIENTS serves 10

10 foie gras escalopes
20 little bouquets of cauliflower pickles
500g of beet mousse
3 tablespoons of snipped chives

Plating:

Season the foie gras escalopes with salt and pepper

Grill them on the plancha for 4 or 5 mins.

When cooked, drain them between 2 sheets of kitchen roll.

Arrange on a plate, with 2 tablespoons of heated beet mousse

Decorate with 2 little bouquets of cauliflower pickles

Serve.


PICKLES DE CHOU FLEUR

½  cauliflower
5g of fine salt per 
½  litre of water (for disgorging)
200 g of white balsamic vinegar
200g of honey
300 g of water
8 g of fine salt
3 garlic cloves peeled
1 cloves
½  tablespoon of juniper berry soup
½  tablespoon of black pepper corns
Glass jars

PREPARATION

Cut and trim the stem end of the cauliflower, so as to achieve beautiful florets

Mix the water and salt, pour over the florets

Leave them for 1 hour, then drain

Boil the water, honey and vinegar

Add the garlic, cloves, berries, pepper and salt. Leave them to cool down before pouring them into the glass jars containing the cauliflower florets. Close the jars

Will be ready to eat in 48 hours

CREAMY BEET MOUSSE WITH WILD PEPPER

500g of red beet puree
30g of butter
5g of salt
1.5 tablespoons of Melfor vinegar
200g of duck fat ice cream
1g of Voatsiperifery pepper

PREPARATION

Heat and mix the puree

Emulsify the butter

Add the rest and mix

This recipe was produced from: "Sarrade halal frozen 40/60g duck foie gras escalopes"

Find all of our foie gras recipes

Enjoy your meal