Golden scallops with saltire, duck foie gras with sea urchin tongues
For 4 people
Ingredients
12 scallops
4 sea urchin tests
6 escalopes of raw foie gras
150 g fresh spinach sprout
Fine salt
White pepper from the mill
Fennel emulsion
5 cl of olive oil
10 g sweet butter
250 g fennel
3 cl pastis Henri Bardouin
1 g fennel seed
20 cl liquid cream
Preparation
Using a small chisel, gently open the sea urchin tests, remove the tongues and wash them under a stream of cold water.
Make the fennel emulsion:
Wash and thinly slice the fennel bulbs. In a frying pan heat the olive oil and butter, add the fennel, cook for 10 minutes and deglaze with pastis Henri Bardouin. Add the cream and cook again for 10 minutes. Shoot the sauté pan and steep for 3 hours. Switch to Chinese stamen.
Season the scallops and foie gras. Heat an anti-adhesive frying pan and grasp the escalopes of foie gras, when the foie gras begins to melt add scallops, color on both sides and drain on paper towels.
Roll the spinach leaves in the hot fat of the foie gras and set the plate.
Credits:
Chef Cyril Bonnard
Le Park **** Hotel, Restaurants & Spa
169 route d'Ottrott
67210 Obernai
T +33 (0) 3 88 95 50 08 F +33 (0) 3 88 95 37 29
www.hotel-du-parc.com
Related products
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.
Only available in France