Foie Escalope with Spices
2 people
00h 15
Ingredients
- 175 g of raw goose foie (liver)
- flour
- slice of nut raisin bread
- 1 pinch of cayenne
- Fleur de Sel
Method
- Cut the foie into 2 equal escalopes.
- Take the crumbs off the nut bread and mix them with the cayenne.
- Flour the escalopes of foie on both sides patting lightly to remove the flour surplus.
- Batter them in the mix of bread and cayenne and dust it with Fleu de sel.
- Place the escalopes on the Steam Case and cook at 230° C for 6 minutes.