Foie gras and fragrant vegetable stock
An "easy" recipe, tender, rich in flavour and sumptuous... proposed by the Chef of the Amédélys restaurant.
The "Défi des Chefs" is a game proposed by Brive Tourisme to the eminent members of the Tables Gaillardes association: come up with "simple" recipes using seasonal ingredients, but with a little spice, in other words two constraints: on the one hand, a local product and on the other, a set of instructions.
As fate would have it, Amédée LEYMARIE, chef of the Amédélys restaurant, inherited foie gras as the local product to work with and the constraint "to be done at the last minute"... Easy, eh?
And yet, as a true gourmet, the Chef has come up with an original recipe that's well off the beaten track and perfectly imitable...
It's a starter, but it's not bad as a main course either!
The ingredients
- 1/2 poireau
- 1 navet
- 2 carottes
- 1 échalotte
- 4 feuilles de chou vert ou blanc
- 100g de chou romanesco
- 2 champignons de paris
- Gingembre
- 1 citron vert
- Sauce soja
- Sel
- Huile de tournesol
- Coriandre fraîche
- 6 escalopes de foie gras frais extra épaisses (environ 1.5cm)
- Temps de préparation : 15 min
- Temps de cuisson : 15 min
- Pour 6 personnes
Préparation du foie gras et bouillon de légumes parfumé
- Peel and clean the vegetables.
- Finely chop the leek and shallot and sweat them in a pan with a little oil; add the chopped cabbage, chopped mushrooms and diced ginger and leave to sweat well.
- Add the sliced carrots and the turnip, cut into thin quarters, add plenty of water, salt, bring to the boil and add the romanesco cabbage.
- Leave to cook for 10 mins.
- Remove the vegetables from the stock and set aside.
- Adjust the seasoning of the stock by adding the soy sauce (which will add salt) and the lime juice and a little zest for extra zing. Chop the coriander
- Heat a frying pan over a high heat. When the pan is hot, sear the liver escalopes, salting each side beforehand. The cooking time should be quick but not aggressive, 30 seconds on each side will be enough. Remove the liver from the pan and cut into large pieces.
- Bring the stock back to the boil.
- Arrange the vegetables and pieces of foie gras in soup plates. Add the chopped herbs. Pour over the very hot stock to finish cooking the foie gras. Enjoy straight away!
This recipe can be adapted to the season and the contents of your fridge by using other vegetables such as courgettes, 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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