Gourmet plate around the foie gras
We propose the creation of a thematic basis around foie gras, these places of excellence for end of year festivities. Balanced, this attitude is not too heavy to serve as an appetizer for your Christmas Eve meal or Christmas Day. Photo expandable.
- On a bed of lettuce salad (you can also use mesclun or other mixed salad) installed on just under 2 / 3 of the plate, place a slice of foie gras over. Sprinkle a few pinches of sea salt and two or three grains of black pepper. I recommend the salad dressing by-cons bring to the table a small bowl of salad dressing for guests wishing it. - Using a wooden skewer, tie 4 or 5 quarters of fig. The figs can be fresh or thawed.
- Using a wooden skewer, tie 4 or 5 quarters of fig . The figs can be fresh or thawed.
- Post in a corner a small cluster of currants, they marry well with the taste of foie gras. In another corner, place a teaspoon of onion confit or figs , the consistency of jam. Warning, these are pretty sweet candied and only a small teaspoon per plate is more than enough!
- Place a jar of foie gras mousse (unsweetened whipped cream to which we add the foie gras), where you
install two fingers of gingerbread toasted a few minutes in the toaster, very trendy!
I suggest you cut the bread in the bread once toasted spice. You can replace the glass in a jar where you put the confit.
Summary disposition of the plate of foie gras
Here is a summary of the straightening plate gourmet foie gras:
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