Recipe
Pan-fried foie gras, delicate turnip disks and plum
Seasonal pairing designed to enjoy with La Grande Année 2015
In this recipe, Chef Amandine Chaignot features pan-fried foie gras with delicate turnip disks and plum. The richness and generosity of the dish is reflected perfectly in Bollinger’s La Grande Année 2015, a wine of great maturity and depth. Notes of almond, fruit compote, and honey in La Grande Année envelop the molten texture of the foie gras, while the wine’s balanced structure highlights the character and depth of the ingredients. This is a pairing of rare intensity, in which the complexity of the wine elevates the power and precision of the dish.
Ingredients
- 8 foies gras
- 2 ‘red meat’ turnips
- 200g yellow plums (Mirabelle, Reine Claude...)
- Olive oil
- Wood sorrel and marigolds
Method
- Pit the plums, stew for 15 minutes over a low heat, mix gently and set aside in a piping bag. Use a mandolin to thinly slice the turnips and cut into 3cm diameter disks. Pipe a large dot of plum purée onto a disk, then fold to close the ravioli. Plan for 2 raviolis per plate.
- Preparing the foie gras: Sear the foie gras in a hot pan, cooking for 1 minute on each side. Season with salt and pepper.
- Dressing the plate: Using the piping bag, dress a flat plate with decorative lines of plum purée. Carefully place the foie gras and plum raviolis on top. Add aromatic herbs and a few dots of jus from the pan.