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Foie Gras Recipes: Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies

I’ve recently discovered the combination of beet greens and foie gras, and I love the pairing. These beet greens are a little sweet and spicy, and make a wonderful one plate meal with Atlantic salmon, seared foie gras, garnished with candied Fresno chili peppers. It’s a good dish to make for company because a lot of the preparation can be done ahead of time.

Foie Gras Recipes

Ingredients:

2 tablespoons rendered foie gras fat

2 shallots, chopped

1 large garlic clove, minced

½ teaspoon sea salt

Two large bunches beet greens, cleaned, stems removed and chopped into bite sized pieces (about 1 pound)

3 tablespoons granulated sugar

½ cup water

1 teaspoon crushed chili marash (or use ½ teaspoon crushed chili pepper)

3 tablespoons white balsamic vinegar

2 teaspoons olive oil

sea salt

4 Atlantic salmon filets, 6 oz each

4 slices Foie Gras, 2 oz each, scored in crosshatch pattern

2 red Fresno chilis, sliced in rings, seeds removed

3 tablespoons granulated sugar

3 teaspoons water

fleur de sel

Instructions:

Put rendered foie gras fat in large frying pan over medium heat. Add the chopped shallots and minced garlic. Sprinkle with salt and cook for 8 – 10 minutes or until the shallot mixture is soft and slightly golden. Add the beet greens to pan. Add 3 tablespoons sugar and ½ cup water to beet greens and stir until sugar is dissolved and shallots are mixed with the beet greens. Cover and cook 8 – 15 minutes, or until the beet greens are tender.

While the beet greens are cooking, coat the salmon with olive oil and sprinkle with sea salt. Cook the salmon flesh side down over high heat for about 1 minute or until the flesh is golden. Turn salmon over, skin side down, cover and turn to medium low. Cook 4 – 7 minutes. When salmon is rare inside, take off heat and let rest (it will cook further, so be sure not to cook it too much).

For the chilies, put remaining 3 tablespoons sugar and 3 teaspoons water in a small pan.  Dissolve the sugar in water and cook without stirring over high heat for 5 minutes or until the sugar shows the first signs of turning golden. Add the sliced red chilies and cook for about 15 seconds. Immediately remove from pan and place the candied chilies on a slightly oiled plate (this prevents the chilies from sticking to the plate). Sprinkle fleur de sel over the chilies.

To sear the foie gras, heat a heavy frying pan to medium high. Sprinkle sea salt on both sides of each slice. Sear foie gras on each side for about 1 – 1 ½ minutes, or until crisp and brown on the outside but just set on the inside.

To serve, divide the beet greens among 4 warmed plates. Put a piece of salmon on each mound of beet green. Spoon some of the liquid from the beet greens onto each plate. Place one piece of seared foie gras on each piece of salmon and top the foie gras with 5 – 7 slices of candied chilies. Sprinkle the foie gras with a few grains of fleur de sel and serve.

 

 

 

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