Foie Gras Scallopini
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
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.
