Salad with Seasoned Lentils and Foie Gras
- For the foie gras
- 400 grams Foie gras
- 2 tablespoons vegetable oil
- freshly ground peppers
- ½ teaspoon dried thyme
- 4 centiliters Cognac
- 50 grams butter
- 100 grams cream cheese
For the foie gras, che liver into pieces and saute in hot oil for 4-6 minutes; do not let brown. Add salt, pepper, thyme and cognac. Bring to a boil, then puree and pass through a fine sieve. Stir in the butter and cream cheese. Season with salt and pepper, to taste. Pour into a bowl, cover and place in the refrigerator.
Drain the lentils. Mix the mustard, vinegar, salt together with the oils, then mix with the lentils and sprinkle with parsley.
Distribute the rinsed lettuce leaves on a plate. Arrange the seasoned lentils on top. Use two wet spoons to form the foie gras into quenelles; place on the plate with the salad.