Pan-fried foie gras with Le Guérandais Flower of Guérande salt
Personnes
4
Difficulty
Easy
Preparation
55 min
Cooking
40 min
Budget
Pricey
Idéal avec Fleur de sel
Ingredients
- 2 TRANCHES DE FOIE GRAS MI-CUIT
- 500 G DE POMMES DE TERRE À CHAIR FERME
- 200 G DE HARICOTS VERTS
- 150 G D'ASPERGES VERTES
- 100 G DE GIROLLES
- 1 GOUSSE D'AIL
- 2 ÉCHALOTES
- 20 G DE BEURRE
- BRINS DE THYM,
- 1 CUILLERÉE À SOUPE D'HUILE D'OLIVE
- FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
- POIVRE DU MOULIN
Preparation
-
Plunge the potatoes into a pan of cold, salted water and cook for around 25 minutes. Drain, peel and slice. Set aside.
Clean the asparagus and chanterelles, and peel the green beans. -
Heat salted water in a saucepan. When it boils, plunge in the beans. Cook for 5 min, then add the asparagus and cook for a further 5 min. Drain and set aside. Peel and finely chop the shallots. Peel and crush the garlic clove.
-
In a large frying pan, melt the butter with the olive oil and sauté the shallots and garlic for 2 min. Add the chanterelles and cook for a further 5 min. Add the potato slices and, when they start to brown slightly, add the chopped asparagus and green beans.
-
At the last moment, gently add the diced foie gras to the pan. Add Le Guérandais Flower of Guérande Salt and pepper. Mix well, then arrange on plates.
-
Garnish with thyme sprigs and serve immediately.
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