Ingredients for 4 persons :
- 12 Jumbo morels - On sale here -
- 100 g of foie gras
- 15 cl of veal stock
- 2cl of dry white wine
- 5 cl of 30% liquid whipping cream
- 1 shallot
- 12 fine white grapes
- salt and pepper and butter
Recipe :
1. In a container, rehydrate the morels in lukewarm water for 1h30, drain them gently.
2. In a pan over low heat, melt 2 knobs of butter and brown your morels evenly for around ten minutes.
3.Then cool the morels for 15 minutes in the fridge to firm them up, cut the liver into small cubes during this time. Take out the morels and delicately stuff with the foie gras then return to the fridge for 15 min.
4. Melt a knob of butter in a pan over medium heat and sweat the finely chopped shallot, then add the white wine and the veal stock and let reduce by half.
5. Add the cream and bring to the boil for 2-3 minutes to thicken the sauce.
6. Switch to low heat, add the morels and grains to the grape sauce and simmer gently for 5 minutes. It's ready, serve hot as a starter.