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| Foie Gras BLT |
| Serves 4 |
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| Ingredients for Foie Gras BLT |
| 1/2 lb Foie Gras
4 slices Serrano Ham
4 Grape Tomatoes
2 pieces Sliced Brioche
1 tsp minced Garlic & 1/2 cup Mayonnaise
2 tsp Truffle Oil
8 leaves Baby Arugula
Salt and Pepper |
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| Method for Foie Gras |
| Slice foie gras into 2 oz. portions. Season slices with
salt and pepper and keep refrigerated until ready to
cook. Assemble aioli by combining mayonnaise,
garlic, and truffle oil. Trim crust away from sliced
brioche and cut across from corner to corner. Toast
brioche in a 350 degree oven for about 4 minutes.
To assemble, place a saute pan on high heat for
about 4 minutes until a drop of water beads off as
soon as it comes in contact with the pan. Place foie
gras in the pan and sear for about 30 seconds on
each side until dark brown and crisp. Place a cooked
foie onto a paper towel and begin to assemble dish.
Place one piece of brioche on each plate, spread 1
tablespoon of truffle aioli on each slice, add 2 leaves
of arugula on each slice, and top with the foie gras.
On top of the foie gras; lace 2 slices of grape tomato
and one piece of Serrano “bacon.” To make the
serrano “bacon,” place 4 slices of serrano ham onto
a sheet pan and cook in a 400 degree oven for 10
minutes or until ham is very crisp. |
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