Bocadito de foie con huevos y patatas

Go to Image Bocadito de foie with eggs and potatoes
Ingredients

Serves 4:

  • Fresh Foie
  • Pasteurised egg yolk
  • Apple
  • Cinnamon stick
  • Cider
  • Pedro Ximénez (PX)
  • Potato
  • Oil
  • Maldon salt

Make a compote with the apple, cider and cinnamon stick, mash it without the cinnamon stick, pass it through a fine sieve and set aside.

Chop the potatoes finely and cook them in the oil over a low heat. When it is tender, drain well and set aside.

Cook the PX until it caramelises.

Finally, cut the foie gras into escalopes about 2 cm thick and grill over a low heat.

Assembly: Place a base of apple on top of the poached potato, place the egg yolk on top of the potato and then the foie gras, season the foie gras with PX and finally, season to taste.