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