Iodized foie gras by Olivier Bellin
For 4 people
Preparation time : 20min
- 500-550 g duck foie gras
- Chanterelles (or button mushrooms)
- Olive oil
- Buckwheat seeds
- Fine sea salt
- Penja white pepper
- Cut two slices of foie gras. Season with white pepper and fine sea salt.
- Score them with a knife, so the broth will soak in.
- Plunge them into the langoustine broth at 70°C (160°F) for 4 minutes (broth ingredients: langoustine shells with olive oil, carrots, onion and water, or buy a pre-made broth from the store).
- Flip the escalopes after 2 minutes of cooking.
- Remove the foie gras from the cellophane.
- The foie gras should be firm and tender, cooked on the outside and pink at the center.
- Add a pinch of fine sea salt.
- During that time:
- Poach the cockles in boiling water for a few seconds.
- Pan-fry the langoustines for a few seconds on one side, over a high flame, in olive oil with a pinch of fine sea salt.
- Scrape the chanterelles and fry them with the langoustines.
- Take both slices of foie gras, one or two langoustines, one or two raspberries, three or four chanterelles and two or three cockles, and sprinkle with buckwheat seeds and a pinch of fine sea salt.
- Place an oysterleaf as decoration and pour the langoustine broth gently into the plate.
TIPS FROM THE CHEF
- Keep the raspberry stems attached for as long as possible, because the berries will continue to soak up its sap.
- Use more flavorful, less spicy white pepper than the other ground peppers.