Foie gras and fragrant vegetable broth
An “easy”, tender, rich in flavor and sumptuous recipe… proposed by the Chef of the Amédélys restaurant
The Chefs Challenge, it's a game proposed by Brive Tourisme to the eminences of the Les Tables Gaillardes association: offering "simple" recipes using seasonal ingredients, but still with a little spice, that is to say two constraints of production: on one side a local product and on the other side, production instructions.
Fate smiled on Amédée LEYMARIE, chef of the Amédélys restaurant, he inherited foie gras as a local product to work with and as a constraint, “to make at the last minute”… Easy, right?
And yet, as a true gourmet, the Chef offers us an original recipe well off the beaten track and perfectly imitable...
It's a starter, but as a main course, it's not bad either!
Ingredients
- 1 / 2 leek
- 1 turnip
- 2 carrots
- 1 shallot
- 4 leaves of green or white cabbage
- 100g romanesco cabbage
- 2 button mushrooms
- Ginger
- 1 lemon host
- Soya sauce
- Salt
- Sunflower oil
- Fresh coriander
- 6 extra thick fresh foie gras escalopes (around 1.5cm)
- Preparation time : 15 mins
- Cooking time : 15 mins
- To 6 people
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!
This recipe can adapt to the seasons and the contents of your refrigerator by using other vegetables such as zucchini, peppers, Jerusalem artichokes, parsnips, etc.
Amédélys
9 Rue de l’Hôtel de ville, 19100 Brive-la-Gaillarde
05 55 74 42 09
Website : amedelys.fr
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