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Cooking Recipe Video : Foie Gras on a rosette of Caramelized Apples - Chef Johann Lafer

 


    Restaurant: Johann Lafers Stromburg
Phone:
 +49 6724 9310 0
Website:
 www.johannlafer.org
Address:
 Schlossberg 1
"The convergence between tradition and history, the fortified castles and vineyards along ...
Foie Gras on a rosette of Caramelized Apples - Chef Johann Lafer
Recipe Description:
  1. Grate the peeled apple and cook it in a small pan with butter and some sugar in form of a galette. Add cane sugar on top of it.
  2. Cook the foie gras in a pan with very little oil.
  3. Turn it around and sprinkle with some Calvados.
  4. Take the foie gras out of the pan.
  5. Now, pour the dark veal fond in this same pan with Madere. Add some Calvados and reduce.
  6. Place the caramelized apple rosette on the serving dish.
  7. Garnish with the salad around it.
  8. Then, disperse some pine nuts, olive oil as well as white balsamic vinegar.
  9. Lay 2 foie gras slice on top of it and add some dark veal fond with Calvados. Serve!
Appetizer Recipes on Video
Servings:
 4 People
Cooking recipe time in minutes:
 35
Recommended wine with the dish:
 Rieslieng Eiswein
Difficulty level:
 Easy

Foie Gras on a rosette of Caramelized Apples - Chef Johann Lafer

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          Cooking Recipe Ingredients:
  • 1 tbsp. veal fond with Madere
  • 4 slices foie gras (goose liver), 2.1-2.8 oz. each
  • 0.7 oz. grilled pine nuts
  • 1 tbsp. sugar
  • 0.7 oz. butter
  • Walnut oil
  • Calvados
  • 2 apples
  • 1 tbsp. cane sugar
  • 0.44 lbs. salad: rucola, roquette or frisee (curly endive)
  • Some flour
     Cooking recipe preparation instructions:
  1. Grate the peeled apple and cook it in a small pan with butter and some sugar in form of a galette. Add cane sugar on top of it.
  2. Cook the foie gras in a pan with very little oil.
  3. Turn it around and sprinkle with some Calvados.
  4. Take the foie gras out of the pan.
  5. Now, pour the dark veal fond in this same pan with Madere. Add some Calvados and reduce.
  6. Place the caramelized apple rosette on the serving dish.
  7. Garnish with the salad around it.
  8. Then, disperse some pine nuts, olive oil as well as white balsamic vinegar.
  9. Lay 2 foie gras slice on top of it and add some dark veal fond with Calvados. Serve!
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