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Executive Chef Pascal Bernou
France
Maison Rougié
Pan-seared foie gras escalope, zucchini and pomegranates
Create an elegant and tasty dish with pan-seared foie gras escalope, accompanied by roasted zucchini and a touch of pomegranate for a burst of flavors in the mouth.
4 pers.
35 min
Ingredients
- Foie gras escalope 4
- Raspberry vinegar 1dl
- Butter 80g
- Zucchinis 4 pieces
- Pomegranate 1 piece
- Agar agar 4g
- Fleur de sel
- Crushed black pepper
4 pers.
35 min
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Preparation
1
Prepare the pomegranate: Seed the pomegranate, blend half of the seeds, and extract the juice. Heat the juice with agar agar and let it cool.
2
Prepare the vinaigrette: Reduce the vinegar by one-third, then blend it with butter to achieve a creamy sauce.
3
Cook the zucchinis: Cut the violin zucchinis in half and roast them in olive oil until golden brown.
4
Sear the foie gras slices: Cook the foie gras slices gently, ensuring they are well-seared on both sides.
5
Plate the dish: Arrange the roasted vegetables on the plate, place the foie gras slice on top, and sprinkle with fleur de sel and crushed black pepper.
Chef's Tip
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