Seared Hudson Valley Foie Gras with Fennel, Grapefruit and Brioche. We had some nice ruby red grapfruit and wanted to pair that with foie gras. Half of the grapfruit's were juiced and then reduced with champagne vinegar and sugar, emulisified with butter to flatten out the bitterness. The other half were made into supremes and rind. The dish is flavored with fennel pollen, zest of grapefruit and fleur de sel.
Friday, February 15, 2008
Foie Gras
Seared Hudson Valley Foie Gras with Fennel, Grapefruit and Brioche. We had some nice ruby red grapfruit and wanted to pair that with foie gras. Half of the grapfruit's were juiced and then reduced with champagne vinegar and sugar, emulisified with butter to flatten out the bitterness. The other half were made into supremes and rind. The dish is flavored with fennel pollen, zest of grapefruit and fleur de sel.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment