CREAM OF CH TAIGNES
Portions : 4 - Preparation : 15 to 20 minutes - Cooking : 30 minutes
INGREDIENTS
- 300 g (10 oz) frozen chestnuts, thawed
- 1 medium French shallot, chopped
- 30 ml (2 tbsp.) fat (butter, oil, Mycryo cocoa butter)
- 45 ml (3 tbsp.) dry white wine
- 500 ml (2 cups) chicken broth
- 95ml (3/8 cup) 35% cream
- 1 Granny Smith apple, finely julienned
- 4 foie gras cutlets
- 15ml (1 tablespoon) maple vinegar
- salt and pepper to taste
- a few bread croutons
Preparation
- In a hot pan with a little fat, sauté the shallot for 3 minutes. Add the chestnuts and cook for 2-3 minutes over high heat.
- Deglaze with the white wine and reduce to almost dry, with the wine completely evaporated.
- Add the chicken stock and cream and simmer for around 20 minutes.
- Then, using a hand blender, blend the mixture, pass through a sieve, adjust the seasoning and keep warm.
- In a hot, fat-free frying pan, cook the foie gras escalopes for 1-2 minutes on each side. Season with salt and pepper.
- Just before serving, spread the chestnut cream in each bowl, add the apple julienne and place a foie gras escalope on top. Add a few drops of maple vinegar over the foie gras.
- Serve warm, with a few croutons of bread.
