Warm winter vegetable, prawn and foie gras salad

For white stock or vegetable stock.    

For the vegetables:

• Boil the cauliflower, the broccoli, the broad beans and the garlic, separately. Blanch the carrot cut into thin slices.
• Boil the artichokes in white broth, let them cool in the broth and cut them into 6 pieces.
• Cut the zucchini and the aubergine into thin slices, rub the aubergine with salt and grill both.

For the flavouring:

• Cut the shallot into brunoise and simmer.
• For the prawns: peel them (the tail can be left to decorate).

For the foie grass:

• Clean the exterior of skin and bumps if any, keep refrigerated until use.

For the coffee sauce.    

SET UP

• Cut the foie with a hot knife, (50g/serving).
• Sautée the prawns with some shallots, add the vegetables and sauté, bind with flour and add stock. Boil for 1 minute and set aside.
• Heat another pan for the foie, when it is very hot and off the heat, sautée the foie, (two pieces of foie per serving), remove them onto absorbent paper and brush them with the coffee sauce.
• Place the vegetables on a plate with the help of a ring and place the foie on top.
• Sprinkle some Maldon salt over the foie.
• Make a circle on the plate with the coffee sauce to decorate.