Lavish grilled Foie Gras escalopes, zucchinis, favas beans and mango, lemon jus
INGREDIENTS (serves 8) :
8 foie gras escalopes 60/80 g
2 large green zucchinis
1 yellow zucchinis
600 g shelled fava beans
15 g sugar
½ tbsp coarse salt
1 g chicken stock
2 tablespoons crème fraiche
A few small vegetables (purple and green shiso cress, etc.)
1 tbsp small capers
Freshly ground salt and pepper
Peel the lemons with a knife to obtain 250 g of flesh.
Cut into slices and mix with the coarse salt and sugar.
Cook on a very low heat for 40-50 mins.
Sieve. Leave at room temperature.
Blanche the fava beans for 1 minute in boiling water and immediately rinse with cold water.
Next, strain and remove the outer shells. Place to one side.
Peel the mango and slice into thin juliennes using a mandolin.
Prepare and wash the zucchinis.
Cut the green courgettes into eight large slices widthways.
Season with a few drops of oil, salt and pepper. Leave to marinate for 15 minutes.
Use a mandolin to slice the yellow zucchinis into thin strips. Marinate in a little olive oil with salt and pepper. Roll up into circles. Place to one side.
Repeat with the rest of the green zucchinis to make similar small rolls.
Heat the chicken stock and add half of the fava beans, followed by the crème fraiche.
Remove from the heat and mix in a blend to create a smooth cream.
Check the seasoning. Keep warm
Season the foie gras slices with salt and pepper and grill for 2 mins on either side. Keep a little filtered cooking fat aside.
Finish cooking in a 180° oven for 4/5 mins.
In the same pan used to cook the foie gras, discard the remaining fat and quickly grill the large green zucchinis slices until al dente. Once cooked, dry on a paper towel. Keep warm
Mix together the remaining fava beans, mango juliennes and capers.
Season with salt, pepper, a little filtered cooking fat and a few drops of lemon jus.
Place a slice of zucchini, followed by the grilled foie gras and finally the bean/mango/caper mixture.
Heat and arrange the small courgette rolls.
Draw a crescent with the bean cream and finish with little dots of lemon jus around the side.
Garnish with bouquets of the small vegetables, and a few fava beans and capers.