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Executive Chef Pascal Bernou
France
Maison Rougié
Foie gras escalope with two carrots and parmesan mousse
A refined recipe that highlights foie gras escalope, carrots, and parmesan, ideal for impressing your guests with a touch of originality and finesse.
4 pers.
40 min
Ingredients
- Foie gras escalope 4
- Carrot 500g
- Butter 150g
- Granulated sugar 100g
- Olive oil 1dl
- Parmesan 100g
- Whipping cream 1dl
- Milk 1dl
- Shiso leaf QS
- Fleur de sel
4 pers.
40 min
Related Products
Preparation
1
Prepare the carrot purée: Steam the carrots, then blend them and season with fresh butter.
2
Prepare the braised carrots: Cook the other whole carrots by braising them. Glaze with butter and sugar.
3
Make the parmesan mousse : Infuse grated parmesan in milk and cream. Blend and strain. Put in a siphon and charge twice.
4
Cooking the foie gras escalope : Gently pan-fry the foie gras escalopes.
5
Plate the dish : On each plate, arrange the carrot purée, braised carrots, and foie gras escalope. Add the parmesan mousse.
6
Decorate : Finish with a few shiso leaves for decoration.
Chef's Tip
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