Pan Fried Foie Gras
From the one star french chef Patrick Asfaux
Cooking time :
Total time :
- 4 Slices of foie gras of 90g (3oz) each
- 4 thick slices of slicepan bread
- 4 apples, grannysmith preferable
- 50g butter
- 1/2 beetroot and one chicory
- salt and freshly ground pepper
In a frying pan, melt the butter down and pan fry the apples that have been peeled, cored and quatered. Cook them until a nice golden color. Set them aside.
Season well your slices of foie gras and place them in the freezer for 5 minutes.
Heat up a dry frying pan and sear your slices of foie gras for a minute on each side and set them aside on some kitchen paper.
On a small tray put your slices of toasts, top them up with the apples and finish with the slices of foie gras. At the last minute put this little "sandwiches" in the oven for 3 minutes at 200C/ 392F. Sprinkle with a couple of grains of cracked pepper and "fleur de sel" on the top of the foie gras just before serving.
Place your foie gras-apple "toasties" at the centre of a plate, then place a bit of salad made of finely chopped chicory and beetroot at the top of the plate and season it with a little bit of dressing made of cherry vinegar and hazelnut oil.
Enjoy this dish with a nice glass of black muscat or tokaji wine.