Foie gras mi-cuit, beet and grapefruit
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 lobe foie gras4 small beets
4 radishes
1 grapefruit
Salt / pepper
Balsamic vinegar
Powdered beet
Mini-salads
2 beets.
- Cook the deveined foie gras at 65º C for 25 minutes.
- Beet jelly preparation: make jelly from the beet jus with 2% agar. Spread over a marble board, then cut.
- Roll the foie up in the beet jelly.
- Cook the small beets in white stock.
- Make a beet purée and a grapefruit purée.
- Serving: place grapefruit segments and cooked beets around the radishes.
- Add the two purées using a pastry bag.
