| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Granny Smith apples; sliced into 1" rings |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 4 |
|
Sliced; (4 ounces) fois gras |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Minced shallots |
| 1/2 |
ts |
Minced garlic |
| 1/4 |
c |
Dried apricots |
| 1/4 |
c |
Dried cherries |
| 1/4 |
c |
Dried blueberries |
| 1 |
c |
Veal reduction |
|
|
Salt and pepper |
| 3 |
|
Long chives |
| 2 |
tb |
Chopped chives |
|
|
Essence |
INSTRUCTIONS
SAUCE
ESSENCE OF EMERIL SHOW#EE2296
Preheat the grill. For the sauce: In a saute pan, heat the olive oil. When
the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the
dried fruit and saute for 1 minute. Cover the sauteed fruit with the veal
reduction. Season with salt and pepper. Simmer the sauce for 3-4 minutes.
For the apples: Completely coat each ring with the olive oil. Season with
salt and pepper. Place the apple rings on the hot grill. Grill for 1-2
minutes on each side. Remove from the grill and julienne.
For the fois: Season each side of the fois gras slice with salt, pepper and
Essence. In a smoking hot saute pan, sear each side of the fois gras for
1-2 minutes on each side. Remove the fois from the pan and whisk the fois
fat directly into the dried fruit sauce. To assemble, arrange the julienned
grilled apples like a nest in the center of the plate. Place the fois gras
directly on top of the apples. Spoon the sauce over the fois and around the
plate. Garnish with the long chives, chopped chives, and Essence.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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