Carpaccio of Foie Gras with pistachio oil and Morello cherries
- Serves: 4
Ingredients
- 1 pack of semi-cooked Goose Foie Gras (180 g)
- 100 g of stoned Morello cherries (in syrup)
- Pistachio oil
- Pistachios
- Salt
- Pepper fresh from the mill
Directions
Remove the Goose Foie Gras from the pack and cut into thin slices using a thin-bladed knife left to stand in hot water.
Arrange the slices on the plates in a staggered pattern, season with a few drops of pistachio oil and syrup from the cherries.
Decorate the plate with chopped pistachios and a little salt and pepper from the mill.
Chef's suggestion:
Take the pack of Foie Gras out of the refrigerator at the last minute in order to cut thin slices more easily.
Choose pistachios with a nice green colour.
You can also toast the pistachios in a frying pan to give them a more intense flavour.
