John Myers
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Steamed Zucchini Blossom & Foie Gras Filling on Caramelized Apple Slices & Croutons
The perfect steamed zucchini blossom & foie gras filling on caramelized apple slices & croutons recipe with a picture and simple step-by-step instructions.
Apple slices
- 100 g Fresh foie gras
- 2 Pc. Eggs
- 6 Pc. Zucchini flowers
- Salt and pepper
- 2 Pc. Apple
- Butter
- Sugar
Croutons
- 3 disc Toast
- 1 Pc. Clove of garlic
- Butter
- Salt and pepper
vinaigrette
- 4 Pc. Tomatoes
- 1 Pc. Sprig of thyme
- 1 bunch Basil
- 2 tbsp Vegetable broth
- 50 ml Balsamic vinegar
- 2 tbsp Olive oil
- Salt and pepper
- Cut the chicken breast and the goose liver into strips and chop them up (in a food processor). Then process with the eggs, salt and pepper to an even mass. Clean the flowers from the pistil and dust pollen and fill with the mass. Close the flowers carefully. Then cook for about 8 minutes (in the steamer).
Apple slices
- Peel, core and slice the apples. Then heat the butter and sugar in a pan. Then fry the apple slices and briefly. The apples must not disintegrate!
Croutons
- Cut the rind from the toast and cut into cubes. Roast the cubes in the butter heated with the garlic, season with salt and pepper and let cool.
vinaigrette
- Core the tomatoes, dice and mix with the finely chopped thyme and basil. Then stir the vegetable stock, vinegar and olive oil vigorously and add the tomato and herb mixture. Season to taste with salt and pepper.
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