Elegant Foie Gras Dish

Chef: Alain Raye Restaurant: Alain Raye, Paris 

Ingredients for 2:

2 artichokes

2 uncooked thin slices of foie gras

1 teaspoon of balsamic vinegar

1 sheet of filo pastry, baked per pkg instructions

Pepper and Salt

1 Egg 

Poppy Seeds

Preparation: 

Slice the raw artichoke bottoms into thin slices and brown them in a frying pan with a little olive oil

Pepper and salt to taste

Slice across the raw foie gras slices, salt and pepper them and cook them in a hot pan for two minutes per side

Drain on paper towels

Place artichokes in the center of the plate and lay the escalope on top

Sprinkle with a couple drops of balsamic vinegar

Cover each escalope with a round of filo pastry cut to the same size as the escalope and dipped in egg and breaded with poppy seeds

The dish can be served lightly with caramelized baby onions.