GRILLED FOIE GRAS SCALLOP WITH MASHED WATERCRESS AND CRACKLINGS PIE
INGREDIENTS (4 people)
- 500 g of fresch Duck Foie Gras cut into scallops
- 80 g of watercress
- 30 g of cooked potato
- 1 ml of sunflower oil
- 5 ml of water
- 20 ml extra virgin olive oil
- 1 tbsp lemon juice
- 100 g of puff pastry
- 20 g of chopped pork rinds
- 1 beaten egg
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.