- 4 escalopes of foie gras
- 7 Charlotte potatoes of average size
- 1 small black truffle
- 3 spoon of olive oil
- salt, pepper
Cut a half of the truffle in fine slice and hash the other half.
Peel potatoes and place them in a large salted cold water pan.
Carry to boiling then let cook 10 min. Verify with the point of a knife.
Drain and crush with a fork all, and in the same time incorporate in it the olive oil and chopped truffle. Add salt and pepper.
Distribute these mashed potaties in 4 plates.
Make heat a frying pan then make cook escalopes of foie gras 2 min on each side. Add salt and pepper. Decorate plates with truffle.
this dish can be serve with this wine: Sauternes (White, Bordeaux)