Gourmets will appreciate this exquisite French dish. By the way, it is worth noting that the exotic recipe contains our native, Russian Tula gingerbread, which has already become popular outside our homeland. Chef Regis Trigel shares the recipe.
It is necessary
- - 100 g foie gras escalope
- - 25 g of cherries and strawberries
- - 10 g blueberries
- - 15 g raspberries
- - 100 g rhubarb
- - 40 g sugar
- - 80 g of water
- - 30 g of Grenadine syrup
- - 30 g of Tula gingerbread
- - 10 g pickled ginger
- - 10 g ginger juice
- - 100 g of blackcurrant and cherry puree
- - sage
- - 10 g of vegetable oil
- - 10 g butter
- - watercress
Instructions
Step 1
First, prepare the berry sauce: for this, mix the cherry and currant puree in a small saucepan. We put the saucepan on the fire and bring its contents to a boil. Add ginger juice, butter and 10 grams of sugar to the boiling mixture. Turn off the heat, and filter the resulting syrup through a sieve.
Step 2
Wash the rhubarb, dry it, clean it from the hard top layer.
Step 3
In a small metal bowl, cook sugar syrup from 40 grams of sugar and 80 grams of water. Pour Grenadine into the sugar syrup (this is a syrup made from cranberries, raspberries and pomegranates). Throw rhubarb and sage into a ladle with a mixture of syrups. Simmer the syrup over low heat for several minutes until tender.
Step 4
Now back to our berry sauce. In the small saucepan in which it is located, we lay the previously peeled and washed berries, set the heat to medium and heat the sauce.
Step 5
At the same time, grill foie gras on both sides: place it in an oven preheated to 180 degrees for two to three minutes, until the escalope is half cooked.
Step 6
We prepare crumbs from Tula gingerbread: first we cut into small cubes, then dry them a little and pour them onto a plate in which we will serve the escalope.
Step 7
Put the finished foie gras on a plate on top of the gingerbread crumbs. Next to the escalope, lay out rhubarb and berries soaked in syrup. Pour sauce over everything chaotically.
Step 8
Finely chop the pickled ginger, mix with the remaining crumbs and sprinkle with this mixture on the escalope. Watercress will complement the dish decoration.
