Foie Gras with Red Onion Cream
Preparation time: 12 minutes
Cooking time: 18 minutes
Ingredients for 4 persons:
Foie gras ravioli:
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24 sheets of square Chinese ravioli dough (3 ravioli per person)
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180g of raw duck foie gras, cut into 1.5cm on the side
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2 egg yolks
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1 tonka bean
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Fine salt and pepper from the mill
Onion cream:
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2 red onions peeled and finely sliced
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15g of half salt butter
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10cl of blond beer
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33cl of whole liquid cream
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Some pluches of chervil
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Olive oil
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Fine salt and pepper from the mill
Preparation:
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In a hot pan, pour a dash of olive oil and butter nut, add the onions, salt, color slightly and let caramelize.
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Pour the beer then bring to the boil, lower the fire and cream.
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Zest the tonka bean. Season with salt and pepper.
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Let cook for 9 minutes.
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Book now.
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Spread 12 sheets of ravioli dough, place 1 cube of foie gras in the center of each leaf, salt and pepper, table around with a little egg yolk, lay a second sheet of ravioli dough and close without making folds to avoid bringing in water and air while cooking.
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Drop the coin off and form a round ravioli.
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In a pan of quivering water, dive the ravioli for 3 minutes, drain and put it tin hollow plates.
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Table with onion cream.
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Decorate with chervil.
