Scallops, southwest goose escalope, citrus condiments orange & Saffron juice - Rougié
This refined recipe combines two exceptional products: the scallop, delicately pan-seared, and the Southwest goose fillet, subtly fragrant and tender. The marriage of these two dishes, enhanced by...
Ingredients
- 539 8 scallops 10/15
- 539 6 cl olive oil
- 539 120 g semi-salted butter
- 539 4 goose escalopes 40/60
- 539 1 pink grapefruit
- 539 1 orange
- 539 1 lime
- 539 Honey vinegar
- 539 1 onion
- 539 5 cl Cognac
- 539 10 cl liquid cream 35% fat
- 539 3 doses of saffron 0.3 g
- 539 Olive oil
- 539 Fine salt To taste
- 539 White pepper To taste
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