Ingredients (serves 4) :
4 escalopes of foie gras to pan-fry (approx. 80g)
2 tablespoons chestnut flour
4 small organic whole turnips
Terroirs d’avenir
4 small raw whole beetTerroirs d’avenir
100g slivered almonds
4Terroirs d’avenir organic Brussels sprouts
100 g Jean-Yves Bordier semi-salted moulded butter
2 tablespoons virgin roasted sweet almond oil
1 glass Ariake chicken stock
Fleur de sel de Camargue
Poivre des Mondes Spices Olivier Roellinger
1 tablespoon black truffle honey or chestnut honey
2 individual puff pastry brioches – from your local baker
Recipe
Making the sauce :
Boil 1 liter of water and infuse the Ariake bouillon sachet. Wait until the broth is sufficiently colored, then remove the sachet and reserve the broth.
Wash vegetables. Quarter the beets and turnips and set aside. Remove the leaves from the Brussels sprouts and set aside.
In a deep frying pan, melt 50g butter and 1 tbsp almond oil. Wait for the butter to foam, then stir in the turnips. Over a higher heat, sauté until golden, then deglaze with half a glass of stock and cover. Lower the heat and stir until the turnips have absorbed the stock. The vegetables should remain al dente. (For a more melt-in-the-mouth vegetable, add broth and cook longer). At the last minute, add the Brussels sprouts to lightly color them. Set aside.
In the same pan, repeat the operation with the beet.
Wipe out the pan.
Remove the four cutlets and lightly flour them evenly.
Over medium heat, place the cutlets in the pan and cook for 1min30 on each side. Keep a close eye on the cooking time, as the foie gras should be nicely colored and crisp on the outside. Add the honey and 2 tablespoons of stock to the pan, stir and drizzle over the cutlets.
Turn off the heat and set aside.
Finishing and straightening :
Place the four cutlets on four plates. Add one portion of each vegetable. Sprinkle a few slivered almonds over each plate, then season with a pinch of Camargue salt and Des Mondes pepper.
Serve and enjoy
