Difficulty:[usr 2]
Sauce:
Reduce to ice 15 cl of chicken stock, pour 40 cl of whipping cream, let reduce by 1/5, mix 50 g of cooked goose liver, adjust the seasoning, pass through a fine sieve. (It is important not to boil this sauce).
Cook the baby onions in salted water.
Fry the chanterelles in butter.
Cook your artichoke in a white then cut it into quarters. Peel and seed the tomato, cut it into fine dice.
Pan-fry your salmon cutlets with a little soy oil, as well as goose foie gras (cooking al dente).
In the center of the plate, arrange the salmon, the goose liver and put around the baby onions, the chanterelles and the artichoke quarters; a little coarse salt on the goose foie gras. Spread the sauce around the dishes; sprinkle with diced tomato and chopped chives.
Source:Patrick Fülgraff. Red Iron. Colmar. Foie Gras:Fabienne Labeyrie.
Hubert wishes you happy holidays
