Foie gras and fragrant vegetable broth

Preparation of foie gras and fragrant vegetable broth

• Peel and clean the vegetables.
• Finely slice the leek and shallot and sweat them in a pan with a little oil; add the chopped cabbage, the chopped mushrooms, the diced ginger, leave to sweat well.
• Add the carrots cut into slices, the turnip cut into thin wedges, moisten with water, add salt, bring to the boil and add the tops of the Romanesco cabbage.
• Leave to cook for 10 minutes.
• Remove the vegetables from the broth and set aside.
• Adjust the seasoning of the broth by adding the soy sauce (which will salt everything) and the lime juice and a little zest to give it some pep. Chop the coriander
• Heat a frying pan over high heat. When the pan is hot, sear the liver cutlets that you have salted on each side beforehand. Cooking should be quick and should not be aggressive, 30 seconds on each side will be enough. Take the liver out of the pan and cut it into large pieces.
• Return the broth to a boil.
• In deep plates arrange the vegetables and the pieces and foie gras. Add the chopped herbs. Pour over the very hot broth which will finish cooking the liver. Enjoy right away!