Pan-fried foie gras with Le Guérandais Flower of Guérande salt
Pour 4 personnes
Difficulté
Facile
Préparation
55 min
Cuisson
40 min
Budget
Onéreux
Ideal avec Fleur de sel
Ingrédients
Pour 4 personnes
- 2 SLICES SEMI-COOKED FOIE GRAS
- 500 G FIRM-FLESHED POTATOES
- 200 G GREEN BEANS
- 150 G GREEN ASPARAGUS
- 100 G CHANTERELLES
- 1 GARLIC POD
- 2 STICKS
- 20 G BUTTER
- BRINS DE THYM,
- 1 TABLESPOON OLIVE OIL
- FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
- FRESHLY GROUND PEPPER
Préparation
-
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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