Tuesday, February 20, 2007

Potato Parmentier and foie gras

A small receipt containing foie gras that I would like to test razz

  • 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)

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