Foie gras fritot balls & creamy penny bun mushroom sauce
INGREDIENTS for 8 people:
1 raw foie gras
1 pack of kadaïf angel hair
100g of red Port
100g of rice flour
Oil for frying
Iceberg salad leaves
200g of canned preserved penny bun mushrooms
100g of Greek yoghurt
Zest ½ of the lemon and then squeeze the juice.
Carefully mix the drained preserved penny bun mushrooms with the yoghurt and then add the lemon juice and zest.
Cut the foie gras into cubes (about 3cm wide); leave them to sit at room temperature so that they soften. Then, roughly shape each cube into a ball.
Add the Port and season them with a lot of salt and pepper, leave them to marinate in the fridge for 6 hours.
Then roll them in flour.
Wrap the kadaïf angel hair around the pieces of foie gras and shape into a ball.
Heat the oil in the fryer to 160°C.
Dip the fritots in the fryer for a few minutes and until they brown.
Remove with a skimming ladle, place on absorbent paper. Season again.
Place the fritots on the Iceberg leaves and serve immediately with the creamy penny bun mushroom sauce for dipping.