| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce10 | 6 | servings | ||
INGREDIENTS
| 1 | Black truffle | |
| 1 | tb | Olive oil |
| 2 | tb | Truffle oil |
| 2 | ts | Water |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Reserved fois fat with shallots; see * Note | ||
| 3 | c | Small-diced salsify; blanched |
| (substitute parnsips if salsify is not | ||
| Available) | ||
| 1 | Bottle Truffle oil; to drizzle | |
| 2 | tb | Chopped chives |
INSTRUCTIONS
* Note: See the "Whole Roasted Fois Gras" recipe which is included in this collection. Slice the truffle. In a saute pan, heat the olive oil. When the pan is hot, saute the truffles for 30 seconds. Remove from the heat and puree in a food processor. While the machine is running add the truffle oil and water. Season with salt and pepper. In a saute pan, heat the fois fat and shallots. Add the salsify. Saute for 2 to 3 minutes or until the salsify is heated through. Stir in the truffle coulis. Season with salt and pepper. Slice the fois into 6 slices. Spoon the salsify and truffle coulis onto a plate. Lay the fois gras directly on top. Drizzle truffle oil around the plate. Garnish with chives and black pepper. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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