Block de foie gras bite blinis, leek, speculoos chantilly
INGREDIENTS serves 10
1 punnet of Sarrade IQF block de foie gras bites (30 units - 270 g)
30 small blinis
1 teaspoon of butter
8 slices of bacon
30 g raisins
2 tablespoons of balsamic vinegar
15 cl crème fraiche
4 Speculoos biscuits
Pare, wash and chop the leeks.
Sweat in the butter over a low heat until tender.
Boil the raisins in water for 3 minutes. Rinse and add to the leeks with the balsamic vinegar, salt and pepper. Cook for 2 min. Chill.
In an oven heated to 150°, dry the bacon for 30 mins, then wipe with a paper towel. Cut into 4 pieces.
Blend the Speculoos biscuits into a powder.
Whip the cream, pour in the powdered biscuit and season with salt and Pepper.
To dress: On a blini, place a teaspoon of leek fondue, then a square of bacon and a foie gras bite, and finish with a little Speculoos cream added with a piping bag.