ROUGIÉ's RECIPE
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ROUGIÉ IN AMERICA
THE MAISON ROUGIE
THE SCHOOL OF FOIE GRAS
Scallop Sashimi with foie gras racks
A recipe from Daniel Chambo
Total time:
35 min.
Preparation:
30 min.
Cooking Time:
5 min.
Difficulty:
Easy
Quantity:
4
Ingredients
Rougié whole duck foie gras: 100g / 3,5oz
Scallops :10 pieces
Broad beans: 500g / 17,6oz (1lb)
Shallots :1 piece
Poultry stock :1 liter
Rougié duck fat: 20g / 0,7oz
Cream: 10 cl / 0,5 cup
Salt, pepper, chives :Sufficiently
Preparation
Brown the chives in a little of duck fat, add the beans and let cook 'à l'étuvée' (slow cooking in a tightly covered casserole with very little fat).
Add the poultry stock and let cook.
Mix it and add a little bit of cream. Keep it warm.
Take away the coral and cut the scallops in cubes; as well as the foie gras.
Mix in a bowl the cubes of scallops and those of foie gras. Make small balls with this mixture and with the help of a cellophane paper.
Advise
Put a ball in the center of a warm plate and pour the cream of warm beans around. Scatter the scallops with a little bit of chives.
