Consommé with a garnish of roasted foie gras and cabbage

120 min
Temperature: Hot
Allergens
Eggs
Eggs
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Truffle 1.0 g
Cabbage 0.5 kg
Salted bacon 0.1 kg
Salt flakes 1.0 g
Chives 1.25 g
Table salt 2.0 g
Water 1.2 l
Onion 0.08 kg
Carrots 0.04 kg
Leek 0.16 ud
Bones 0.16 kg
Bay leaf 0.04 g
Thyme 0.08 g
Minced meat 0.08 kg
Onion 0.024 kg
Green leek 0.08 ud
Egg whites 0.4 ud
Table salt 0.8 g
Elaboration

For the consommé:

  • Prepare a clarified stock with roasted poultry carcasses.
  • Add some truffle juice.

For the garnishing:

  • Dice the bacon.
  • Clean and cut into brunoise the cabbage. 
  • Sautée the bacon together with the cabbage.
  • Chop the truffle and the chives into brunoise.

For the foie:

  • Brown the foie on both sides in a pan.
  • Set aside on a tray with kitchen paper to absorb excess fat.

SET UP

  • Arrange the cabbage and the bacon on the bottom of the plate.
  • Place the foie on top of the cabbage and sprinkle freshly ground pepper and Maldon salt.
  • Sprinkle the entire plate with truffle and chives.
  • Serve the consommé in a separate dish.
Nutritional information (1 portion)
Fiber 3.85 g
Saturates 14.14 g
Monounsaturated fatty acids 17.71 g
Polyunsaturated fatty acids 5.34 g
Cholesterol 209.74 mg
Calcium 99.82 mg
Iron 6.03 mg
Zinc 3.06 mg
Vitamin A 5937.16 ug
Vitamin C 97.17 g
Folic acid 116.86 ug
Salt (Sodium) 583.07 mg
Sugars 5.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.