Foie gras lasagna
Ingredients :
- 200g foie gras
- 200 g fresh morels
- 1 dl Champagne
- 80 g shallots
- 1 cl Vinegar
- 1 cl Pastis
- 0.5 l Fresh cream
- 100 g grated Phourssan cheese
- Phourssan cheese
- 2 rose buds
- 36 Saffron leaves
- 20 g Fine herbs
- Salt
Preparation :
-
1
In a saucepan, steam the shallot in 20 g of butter, as soon as it begins to melt add the Champagne, the vinegar and the Pastis, let reduce hoursst to dryness.
-
2
Add the morels and cook them over a low flame, when the morels are cooked, pour in the fresh cream, season with the rose salt and when the sauce has set, pour the phourssan, at the first broth turn off the flame.
Technical moves
How to prepare and cook mushrooms?
-
3
Cook the dough al dente, cut the foie gras into thin slices, in a buttered plate make a layer of dough, cover with the foie gras and phourssan cheese in scales (not too much, it could be too salty), pour the fresh cream and continue thus for six layers. Leave to rest then bake in the oven.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
How to peel garlic?
Tips
For this Foie Gras Lasagna recipe, you can count on 30 minutes of preparation. To learn more about the foods in this Cold Entrees recipe, head over to our food guide here.
