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Roasted Foie Gras on Brussels Sprouts Forester Style and Almond Potato Snow

5 from 6 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 148 kcal

Ingredients
 

  • 700 g Fresh foie gras

Sauce:

  • 1 dL Mulled wine
  • 1 dL Port red
  • 0,5 dL Balsamic vinegar
  • 1 tbsp Demiglace / brown power sauce
  • 1 dL Bouillon
  • Salt, pepper, cold butter

Vegetables:

  • 500 g Brussels sprouts fresh
  • 30 g Bacon cubes
  • 30 g Roughly chopped walnuts
  • 30 g Raisins pickled in rum
  • 0,5 Cut the onion into fine cubes
  • Bouillon
  • 100 g Clementines cut into 1 / 2cm cubes
  • Salt, pepper, 1 / 2KL flour
  • 30 g Butter

Potato snow:

  • 500 g Floury potatoes
  • 100 g Marzipan cut into small cubes
  • 1 dL Milk
  • 1 dL Cream
  • 100 g Butter
  • Nutmeg, salt, pepper

Instructions
 

  • Remove tendons and veins from the goose liver. Salt, pepper and lightly flour. Fry all over in fat and keep warm in the oven at 60-70 °.
  • For the sauce, put all the ingredients in a pan and reduce for about 30 minutes until a syrupy sauce is formed. Assemble with cold butter before serving.
  • Clean and quarter the Brussels sprouts, cook them al dente in plenty of salted water with 1/2 a bag of baking powder (Brussels sprouts stays nice and green). Swirl the onion, bacon, raisins and nuts in the butter, dust with a little flour, season with salt and pepper, deglaze with the bouillon. Add the Brussels sprouts with a few flakes and fold in the clementine cubes just before serving.
  • Peel and dice the potatoes, cook in salted water until soft. Pour off the water, let the potatoes steam out. Bring the milk, cream and marzipan to the boil, season with nutmeg, salt and pepper. Use the press to add the potatoes to the liquid, add the butter and whip with a wooden trowel until airy. (not with the hand blender, otherwise Puree will be tough!)
  • Serving: Place the Brussels sprouts in the center of the plate, serve the liver on top. Use the dressing sack to dress the puree on the plate. Pour the creamy sauce over the whole thing.

Nutrition

Serving: 100gCalories: 148kcalCarbohydrates: 4.8gProtein: 8.7gFat: 9.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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