GRILLED FOIE GRAS SCALLOP WITH MASHED WATERCRESS AND CRACKLINGS PIE

Mey Hofmann

Chef
  • Mey Hofmann - 1* Michelin

INGREDIENTS (4 people)

- 500 g of fresch Duck Foie Gras cut into scallops

MASHED POTATOES

- 80 g of watercress

- 30 g of cooked potato

- 1 ml of sunflower oil

- 5 ml of water

VINAIGRETTE

- 20 ml extra virgin olive oil

- 1 tbsp lemon juice

CRACKLINGS PIE

- 100 g of puff pastry

- 20 g of chopped pork rinds

- sugar

- 1 beaten egg

 

PREPARATION:

Blanch in boiling salted water half the watercress, cool in iced water, drain and place mashed potatoes in a glass with water, sunflower oil, salt and pepper. Grind to a fine and smooth textured puree sauce.

Roll out the puff pastry 2 mm thick rectangle shaped, sprinkle with chopped pork rinds, fold in half and stretch to leave again to 2 mm. Cut canes 3 mm wide, painted with beaten egg, sprinkle with sugar and bake in preheated oven at 180 C for 10 minutes.

Roast the scallops (cut 1.5 cm thick) over medium heat and serve with watercress salad. Add vinaigrette, hot puree and cracklings pie.