Consommé with a garnish of roasted foie gras and cabbage
Allergens:
Ingredients for 5 portions
Calculate portions
Clarified stock
0.8 l
Truffle
1.0 g
Cabbage
0.5 kg
Salted bacon
0.1 kg
Duck liver
0.35 kg
Black peppercorns
0.0 g
Salt flakes
1.0 g
Chives
1.25 g
Table salt
2.0 g
Poultry carcasse
0.08 kg
Bones
0.16 kg
Beef ossobuco
0.08 kg
Black peppercorns
0.08 g
Minced meat
0.08 kg
Onion
0.024 kg
Green leek
0.08 ud
Egg whites
0.4 ud
Table salt
0.8 g
Elaboration
For the consommé:
- Prepare a clarified stock with roasted poultry carcasses.
- Add some truffle juice.
For the garnishing:
- Dice the bacon.
- Clean and cut into brunoise the cabbage.
- Sautée the bacon together with the cabbage.
- Chop the truffle and the chives into brunoise.
For the foie:
- Brown the foie on both sides in a pan.
- Set aside on a tray with kitchen paper to absorb excess fat.
SET UP
- Arrange the cabbage and the bacon on the bottom of the plate.
- Place the foie on top of the cabbage and sprinkle freshly ground pepper and Maldon salt.
- Sprinkle the entire plate with truffle and chives.
- Serve the consommé in a separate dish.
Nutritional information (1 portion)
Energy
490.88
kcal
Carbohydrates
8.45
g
Proteins
20.11
g
Lipids
49.16
g
Sugars
3.46
g
Salt (Sodium)
574.95
mg
Folic acid
94.69
ug
Vitamin C
91.41
g
Vitamin A
5916.14
ug
Zinc
2.99
mg
Iron
5.74
mg
Calcium
82.54
mg
Cholesterol
209.74
mg
Polyunsaturated fatty acids
5.28
g
Monounsaturated fatty acids
17.71
g
Saturates
14.11
g
Fiber
2.99
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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