Foie gras, goat cheese and caramelized apple mille-feuille
Caramelised onion 5.0 ud
Granny Smith apple 0.15 kg
Wine viña mocen rueda verdejo, bottle 0.025 l
For this recipe, the following elaborations are needed:
- Glazed apple: reserve half without baking.
- Foie-gras micuit
- Caramelised onion
- Bouquetiere of fresh vegetables
- Modena Vinaigrette
- Lightly peel the wild asparagus and tie them in bundles of 8 or 10, depending on the size.
- Cook in the English style until the tops are soft.
- Goat's cheese: roll the cheese between two pieces of cling film to 0.3 mm approx.
- Cut the apple into small squares of ½ cm, sauté in oil + sugar + white wine + water, leave to cook until soft and dry.
For the terrine:
- Cover a rectangular mould with film.
- Add the reserved glazed apple, (mount the slices a little).
- Put the cheese on top.
- A layer of micuit.
- The glazed onion and the cooked asparagus.
- Another layer of micuit.
- Close with cling film and place a weight to press down all the layers.
- Let it cool for one hour in the fridge.
How to plate up:
- Cut the terrine into 6 x 3 cm pieces. Brown the apple with a blowtorch.
- Place a spoonful of compote, put the glazed apple on top.
- A small bouquet that you can dress with the Modena vinaigrette.
- And to decorate add slices of asparagus.
Nutritional information (1 portion)
Fiber 5.34 g
Saturates 12.35 g
Monounsaturated fatty acids 16.54 g
Polyunsaturated fatty acids 9.88 g
Cholesterol 186.57 mg
Calcium 212.6 mg
Iron 6.59 mg
Zinc 2.27 mg
Vitamin A 5569.6 ug
Vitamin C 67.32 g
Folic acid 73.38 ug
Salt (Sodium) 662.93 mg
Sugars 97.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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