Foie Gras with Brussels Sprouts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
2
- Ingredients
- 200 grams Brussels sprouts
- 180 grams Foie gras (cut into bite-sized pieces)
- 1 Tbsp butter
- 1 shallot (finely chopped)
- 2 Tomatoes
- 1 Tbsp marjoram (chopped)
- 1 Tbsp parsley (chopped)
- 2 Tbsps Cognac
- salt
- freshly ground pepper
Preparation steps
1.
Blanch the tomatoes in boiling water, rinse with cold water, peel, quarter and remove the seeds. Cut into small cubes.
2.
Separate the leaves from the Brussels sprouts and blanch for about 1 minute in boiling salted water, rinse and drain well.
3.
Saute the foie gras in butter over low heat. Brown on all sides for about 1-2 minutes. Remove, season with salt, pepper and set aside.
4.
In the same pan, saute the shallots until translucent. Add the Brussels sprout leaves and diced tomatoes and deglaze with Cognac. Add the fresh herbs, season with salt and pepper and arrange on warmed plates. Place the foie gras pieces on top and serve immediately.
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