Rhubarb And Foie Gras Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Rhubarb, chopped
1 cup: Sugar,
2 tbsp: Minced shallots,
Juice of 2 lemons,
2 cup: White wine,
8: , (2-ounce) slices of fois
Gras,
Garnish: long chives, 1
TB chopped chives,
Directions:
In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and
wine. Bring the liquid up to a boil and reduce to a simmer. Simmer
the rhubarb for 30 minutes or until the fruit is tender. Remove from
the heat and using a hand-held blender, puree the rhubarb until
smooth. Season with salt and pepper. Season the fois gras with salt
and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on
each side. Spoon the sauce in the center of the plate. Arrange the
fois in the center of the sauce. Garnish with long chives and chopped
chives.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2348
Source from luhu.jp
wine. Bring the liquid up to a boil and reduce to a simmer. Simmer
the rhubarb for 30 minutes or until the fruit is tender. Remove from
the heat and using a hand-held blender, puree the rhubarb until
smooth. Season with salt and pepper. Season the fois gras with salt
and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on
each side. Spoon the sauce in the center of the plate. Arrange the
fois in the center of the sauce. Garnish with long chives and chopped
chives.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2348
Source from luhu.jp
Tags
Emeril