Foie Gras with Apple
Ingredients
- Ingredients
- 200 grams Foie gras (ready to cook)
- 1 Apple (sweetish, red)
- 2 onions
- 1 Tbsp honey
- 50 milliliters sunflower oil
- 1 small Orange (organic)
- 1 Vanilla bean
- 2 Tbsps whole grain Oats
- 2 Tbsps Corn flakes
- 2 Tbsps Shelled peanut (roasted, lightly salted)
- 1 handful young lamb's lettuce
Preparation steps
Cut liver into 4 slices. Rinse orange with hot water, pat dry, slightly zest the peel and squeeze out juice. Rinse apple, remove core with an apple corer, plane into slices and sprinkle with orange juice. Place 8 nice big slices aside, halve remaining quarters respectively.
For the marinade, peel onions, cut in half and dice into very fine cubes. In a frying pan, add 2 teaspoons of oil, add onions and lightly brown. Add some orange juice and let simmer, add remaining orange juice, vanilla and up to 1 tablespoon oil. Mix well and slightly heat, pour through a sieve, put oil mixture to the side and place onions on another plate. In a frying pan, heat remaining oil and fry the liver at low temperature on both sides. Add apples and warm through. Rinse and trim lettuce and spin dry. Place two apple slices decoratively on a preheated plate, cover with liver slice and top with onion. Put remaining apples in two piles on the plates and arrange salad with it. Add vanilla marinade into strips decoratively on the plate. Garnish salad with corn flakes, nuts and oatmeal and serve.
