 BINIGRAU CHARDONNAY 2007 WHITE |
POMPADOUR AND FOIE GRAS SANDWICH
WITH TRUFFLE EMULSION
FLORA MIKULA |  |
| Method |  | Preparation : 20mn
Cooking : 20mn
For the sandwich
Cook the potatoes, skin-on, for 20 minutes, then peel.
Melt the butter and gently sauté the potatoes until golden.
Cut each potato in two along the length like a sandwich.
Fill with a slice of foie gras.
For the emulsion
Reduce the truffle jus by three quarters.
Add the cream and reduce to half.
Add the chopped truffles and mix.
To serve, place a sandwich onto each plate and drizzle with the truffle emulsion. |
| SOME TASTING NOTES |
COMING SPOON
Wine Service Temperature : 10 - 12 °C |  |
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|  | |  | | INGREDIENTS | Serves 4
- 4 Pompadour potatoes
- 30 g butter
- 4 thick slices of foie gras terrine (or foie gras au torchon)
- 2T truffle jus
- 20cl liquid cream
- 10g truffles, chopped
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