escalope-de-foie-gras-et-galettes-de-topinambour

Escalope of Foie Gras and Jerusalem artichoke patties

Ingredients

  • 4 escalopes of Goose Foie Gras
  • 300 g Jerusalem artichokes
  • 1 carrot
  • 200 g oyster mushrooms
  • 1 shallot
  • 1 tablespoon flour
  • Grape seed oil
  • 10 cl veal stock base
  • Jerusalem artichoke crisps
  • Salt
  • Pepper

Directions

Jerusalem artichoke patties

Peel the shallot and the mushrooms and chop finely. Brown them in a frying pan coated with oil. Leave to cool and set aside.

Grate the Jerusalem artichokes (250 g) and the carrot. Mix the vegetables together, add the fried mushrooms and shallot, the flour and some salt and pepper. Mix your preparation well.

Shape the Jerusalem artichoke patties using two large spoons and place them in a hot pan coated with oil (use the grape seed oil). Brown on both sides.

Crisps

Peel the remaining Jerusalem artichokes (50 g) and cut them into thin strips.

Fry the strips of Jerusalem artichoke in the oil and drain them on kitchen paper to remove the excess oil.

Preparing the plates

Place the Jerusalem artichoke patties on the plates (use a pastry cutter to present perfectly shaped patties). Keep the plates hot in the oven.

Meanwhile, pan-fry the escalopes seasoned with salt and pepper for about one minute on each side.

Finish off the plates by adding the escalope of Foie Gras, the crisps and drizzle with sauce. (the veal stock base).

Chef's suggestion:

Allow the escalopes of Foie Gras to thaw in the fridge for a few hours so that you can cook them faster.
Choose Jerusalem artichokes that are firm and not too fresh for easier digestion.

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