Pan-Seared Foie Gras with Lentil Cream Sauce
French-style pan-seared foie gras with lentil sprouts and lentil cream.
Ingredients
Foie gras (cut into chunks and shaped)
4 x 120 g
Lentil sprouts (harvested after 4 days of spontaneous germination)
to taste
The aforementioned lentil cream sauce
to taste
Chili olive oil
a few drops
Fleur de sel (for garnish)
to taste
Instructions
1
Prepare the foie gras
Cut the foie gras into 4 pieces of 120 g each, shape into smooth rounds, wrap in plastic wrap, and chill in the refrigerator.
2
Sear the foie gras
Season both sides of the foie gras with salt and pepper, then cook to your preference.
3
Plate the dish
Place the foie gras on a warm plate, drizzle the lentil cream sauce around it, and add garnishes.
4
Finish
Drizzle a few drops of chili olive oil over the foie gras, sprinkle with fleur de sel, and garnish the top with lentil sprouts.
