Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper
Ingredients
Instructions
- 9 slices of raw duck foie gras
- 1 mango
- 6 slices of Bayonne ham Aosta and tender
- 20 cl of Sauternes
- Timut pepper
- 6 branches of fresh coriander
- 1 chives boot
- 6 chervil branches
- Olive oil
- 2 2G gelatin sheets
- 1 vanilla pod
- Fleur de sel
- Mango vinegar
- Peel the mango and wash the herbs. Put the mango in regular 5 mm thick slices.
- Speaking the foie gras cutlets over high heat, then finish their baking for 1 min. Season them and let them cool, then cut them in 2 in the thickness.
- Put the ham depending on the dimensions of the rectangular cookie cutter chosen.
For jelly:
- Rehydrate gelatin in cold water until it has completely softened.
- Heat the Sauternes then infuse the Timut berries in it for 10 min (keep some for dressage). Filter the preparation, then melt the gelatin in it. Then cool on ice so that the mixture is slightly taken when mounting the terrine.
- Hit one of the faces of the terrine with a ham rectangle.
For mounting :
- Superimpose a layer of foie gras, a layer of ham and a layer of mango, then renew the operation (there must remain a free space of a few millimeters). Then run through each mold the Sauternes jelly a little trembling to give a slightly curved appearance and finish with a few Timut berries. Then let it take in the refrigerator for at least 1 hour.
For dressage:
- Mix the mango vinegar, the vanilla pod and a pinch of fleur de sel, then add the olive oil.
- Unmold the terrine on the plate and accompany it with the herbs salad seasoned with a few drops of vanilla vinaigrette.
Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper
Today we offer you the following recipe: Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper
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Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper Recipe – Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper Recipes
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