Panned fresh liver recipe |
I suggest several recipes for foie gras you may prepare with a frying-pan. sliced fresh liver Fresh liver with apples Fresh liver with the grapes Fresh liver with onion Sliced fresh liver - Take a fresh liver, cut it in slices (approximately one cm thick), salt it, pepper it then cook gently in 1 a frying pan for 2 minutes on each side. - It is ready
Fresh liver with apples - Peel apples, cut them into pieces then fry them gently with butter. Add a little salt and sprinkle with vinegar in the end. - Mix in butter the peelings of apples and 2 shallots. Add 1 sugar pinch and sprinkle with vinegar. Crush the whole and reduce. - Add juice of roast and cook for 5 more min. Fry the whole. - Take a fresh liver, cut it into thick sections (environ 1 cm thick) - Cook gently in a frying pan for 2min on each side , salt it, pepper it, and add a few drops of vinegar. - Lay out apples in the plate around the sections of liver then sprinkle sauce. You can enjoy this dish with a marrowy white wine (St croix du mont, sweet Bergerac, Montbazillac, Sauternes) or some white wine fairly sweet like the wine of Alsace: Gewürztraminer.
Fresh liver with the grapes - Take a fresh liver, cut it into slices, salt it, pepper it then to make it cook in one frying pan. - Add the grapes cut into pieces. - As soon as the grapes golden, it is ready
Fresh liver with onion - Take a fresh liver, cook it gently in a frying pan with a little grease or oil - progressively remove the grease which it throws. - Leave the liver and in a little grease , fry some onion with a little garlic (rather soft fire: to hardly make turn brown) - Mix half a glass of white wine, two tea spoonfuls of flour and mix onion and garlic after you have salted and peppered. - Simmer the foie gras in this sauce for about half an hour. - It is ready Liste ingredients: 1 foie gras (from 400g to 500g) 1 red onion preferably (chopped finely) 1 garlic salt, pepper, 1/2 of white wine glass, 2 tea spoonful of flour |
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