Recipe for foie gras and its fragrant vegetable broth
Last-minute foie gras recipe, suggested by the chef at Amélélys during the "chefs' challenge" launched by Brive Tourisme.
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Skillet
- Stockpot
- Slotted spoon
- Microplane
- Citrus press
- Kitchen scale
- Soup plate
- Colander
- Tongs
Ingredients
- 1/2 poireau
- 1 navet
- 2 carottes
- 1 échalotte
- 4 feuilles de chou vert ou blanc
- 100g de chou romanesco
- 2 champignons de paris
- Gingembre
- 1 citron vert
- Sauce soja
- Sel
- Huile de tournesol
- Coriandre fraîche
- 6 escalopes de foie gras frais extra épaisses (environ 1.5cm)
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