Roasted Foie Gras on Brussels Sprouts Forester Style and Almond Potato Snow
Servings: 4 people
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: 100g | Calories: 148kcal | Carbohydrates: 4.8g | Protein: 8.7g | Fat: 9.6g