Risotto aux morilles & escalopes de foie gras poêlé


Pan-fried foie gras is a great classic for the end of the year celebrations: delicious slices of foie gras, simply seared in a very hot pan to become crispy around and melting inside… 

If on paper the realization of foie gras escalopes is simple, it can be more dangerous in the implementation: if you do not have a quality liver, it risks melting and make a lot of fat during cooking. . But ... has thought of everything with its new range for the holidays: with the .... Foie Gras Escalopes kit, you will get perfect slices that do not melt during cooking thanks to pre-cooking! No more way to miss and the preparation is much simplified ;)

To highlight this new product, I have imagined a recipe that you can serve on your holiday menu either as an appetizer or as a main course by simply varying the quantities (those given in the recipe are for the main course version). The foie gras and morels combination is perfect and your guests will certainly be won over;)

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