Foie - apple - sesame - algae - mushrooms
Serves: 4
Cooking Time: 5 min
Season: Summer
Type of dish: Cold starter
Preparation Time: 30
Cuisine: French
250 g of goose liver terrine
toasted sesame seeds
few leaves of lettuce or purslane
dried wakame
75 g vegetable stock
75 g soy sauce
30 g sweet rice wine
10 g sake
40 g olive oil
40 g finely chopped shallot
200 g shiitake
20 g white wine vinegar
40 g olive oil
1 g finely chopped parsley
salt and pepper
Marinated algae:
Soak the wakame in water until soft. Drain. Combine the vegetable stock, soy sauce, sweet rice wine and sake and put in the wakame. Leave to marinate overnight.
Marinated shiitake:
Cut the shiitake into small pieces. Sauté the shallot in 40 g of olive oil. Add the shiitake, season with salt and pepper and cook untill they are half cooked. Add remaining olive oil and vinegar. Let boil and then cool. Add chopped parsley and bring to taste.
Serving Method:
Place a few pieces of foie gras terrine on a plate. Garnish with marinated mushrooms and algae. Finish with purslane and dash of sesame seeds.
Soak the wakame in water until soft. Drain. Combine the vegetable stock, soy sauce, sweet rice wine and sake and put in the wakame. Leave to marinate overnight.
Marinated shiitake:
Cut the shiitake into small pieces. Sauté the shallot in 40 g of olive oil. Add the shiitake, season with salt and pepper and cook untill they are half cooked. Add remaining olive oil and vinegar. Let boil and then cool. Add chopped parsley and bring to taste.
Serving Method:
Place a few pieces of foie gras terrine on a plate. Garnish with marinated mushrooms and algae. Finish with purslane and dash of sesame seeds.
Dried wakame can be found in Oriental food stores.
Marinated algae are an alternative and available in most supermarkets. Marinated algae will preserve for weeks in the refridgerator.
Serve with a Leffe Brown.
Marinated algae are an alternative and available in most supermarkets. Marinated algae will preserve for weeks in the refridgerator.
Serve with a Leffe Brown.