FONDUE OF NATURAL FOIE GRAS SAUCE WITH VEGETABLES TEXTURE

Imperia and Hofmann

Chef
  • IMPERIA and Hofmann
Type
  • Main curses

INGREDIENTS

- 1 pack of Natural Foie Gras Sauce 

- 2 carrots

- 10 green beans

- 1 courgette

- 6 green asparagus

- ½ eggplant

 

PREPARATION

Cut vegetables in not very large pieces. Place them in a non-stick skillet pan and reserve.

 

PRESENTATION

To serve, heat the vegetables in the oven, and double boil the Natural Foie gras Sauce at 90 C, without reaching the boiling point. Serve the vegetables on a large plate with Foie Gras sauce in the middle.