Difficulty: Intermediate (2/5)
Sauce: Reduce 15 cl chicken stock to a glace (ice-like consistency). Add 40 cl whipping cream, reduce by 1/5, blend in 50 g cooked goose foie gras, season to taste, and strain through a fine sieve. (Do not boil.)
Blanch baby onions in salted water.
Sauté chanterelles in butter.
Cook artichoke in white stock, quarter it. Peel, seed, and finely dice tomato.
Pan-fry salmon cutlets and foie gras in soy oil, cooking al dente.
Plating: Center salmon and foie gras on plate; surround with onions, chanterelles, artichoke quarters. Add coarse salt to foie gras. Spoon sauce around; garnish with tomato dice and chopped chives.
Source: Patrick Fülgraff, Red Iron, Colmar. Foie Gras: Fabienne Labeyrie.
Hubert wishes you happy holidays!
