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Pour 4 people:
- 500g potatoes with firm flesh
- 200g green beans
- 150g green asparagus
- 100g chanterelle mushrooms
- 2 slices of part-cooked foie gras
- 1 clove of garlic
- 2 shallots
- 20g butter
- A few sprigs of thyme
- 1 tablespoon olive oil
- Le Guérandais Guérande Flower of salt
Plunge the potatoes in a pan of cold salted water and cook for roughly 25mins. Drain and peel them and cut them into thin slices. Keep to one side.
Clean the asparagus and the chanterelle mushrooms, top and tail the green beans.
Heat some salted water in a pan. Once it comes to the boil, throw in the beans. Leave to cook for 5 min, add the asparagus and cook for a further 5 min. Drain and keep to one side. Peel and chop the shallots finely. Peel and crush the garlic clove.
In a large pan, melt the butter with the olive oil and brown the shallots and the garlic for 2 min. Add the mushrooms and continue to cook for 5 min. Add the potato slices and when they start to turn golden, add the cut asparagus and the green beans.
Season with salt and pepper. At the last moment, gently incorporate the diced foie gras with the contents of the pan. Mix well, then present on the plates.
Decorate with the sprigs of thyme and serve immediately.