Meats

Goose foie gras escalope with raw-cooked asparagus and Nero di Voghiera cream

5j recipe

DOSES FOR: 4 porzioni

Recipe by Chef Sauro Bison

Goose foie gras escalope with raw-cooked asparagus and Nero di Voghiera cream
5j recipe
ingredients
  • 4 escalopes of Sud Ovest Rougié goose foie gras
  • Blend of 5 types of Thiercelin 1809 pepper to taste
  • Halen Môn Pure Salt to taste
preparation

Cook the escalope directly out of the freezer at -18° C. Season with fleur de sel and freshly-ground pepper.

Use a hot non-stick pan without adding any fat. Brown on both sides until deep golden brown. While cooking, wipe away any melted fat with food-grade kitchen paper.

Finish baking in a pre-heated oven at 180° C for 5 minutes. Let the escalope rest for 2 minutes before serving.

ingredients
  • 4 Bassano del Grappa PDO white asparagus spears
  • Food-grade seawater to taste
  • 40 g Normandy demi-sel butter
  • 20 g Fine Marusho sushi vinegar
  • Dry white wine to taste
  • Medium fruity extra-virgin olive oil to taste
  • Blend of 5 types of Thiercelin 1809 pepper to taste
  • Halen Môn Pure Salt to taste
preparation

Clean the asparagus as usual. Remove 2 cm from the base to cut away any dried parts. With a paring knife, trim the base to even out the cooking time compared to the tip.

Cook asparagus for 4 minutes in a boiling mixture of seawater and fresh water with ratio 70:30. Cool in an ice-bath to set the colour and consistency.

Drain thoroughly. In a large, shallow pan, sauté the asparagus with salted butter, oil, salt and pepper.

Add a splash of Marusho fine sushi vinegar and some white wine. Frost for a few minutes and keep warm.

ingredients
  • 4 Bassano del Grappa PDO white asparagus spears
preparation

Clean the asparagus as usual, removing 2 cm from the root to cut away any dried parts. With a paring knife, trim the base to remove any coarse fibres.

Thinly slice the asparagus, put in an ice-bath of fresh water for a few minutes to make the asparagus even crispier.

Assembly and finishing

With a brush, spread the Nero di Voghiera cream in a decorative manner, then arrange the sautéed asparagus and the foie gras escalope. Top with the cooking juices from the asparagus and finish with crunchy raw asparagus.