Foie gras à la vapeur

Foie gras à la vapeur

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La recette de foie gras vapeur, d’une simplicité enfantine, conservera au foie toute son onctuosité et permettra une découpe en tranches nettes.

Preparation time
15 min
Cooking time
20 min
Difficulty
easy
Serves
6 people
Meal cost
$$$
Meal course
Appetizers
Starters
Cold Starters
Toasts
Posted by
Posted on

Ingredients

Metric US
Foie gras
1
salt, pepper
nutmeg
  1. Dénerver les 2 lobes du foie.
  2. Les assaisonner de sel, poivre et muscade.
  3. Le reconstituer et l'envelopper bien serré dans le sens de la longueur dans 1 rectangle de film étirable (type Scelofrais), puis dans un second morceau qui entourera le foie dans le sens de la largeur, puis un 3ème morceau de film à nouveau dans le sens de la longueur et enfin un 4ème morceau cette fois dans le sens de la largeur.
  4. Poser le foie emballé dans un panier vapeur au-dessus d'un peu d'eau frémissante.
  5. Le faire cuire à couvert durant 20mn.
  6. Le laisser refroidir puis le mouler en forme de bûche avant de le mettre au moins 12h au réfrigérateur.
  7. Défaire les films successifs et servir seul ou accompagné par ex. de figues ou pommes rôties, de chutney etc...
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
15 min
Cooking time
20 min
Difficulty
easy
Serves
6 people
Meal cost
$$$
Meal course
Appetizers
Starters
Cold Starters
Toasts
Posted by
Posted on

Ingredients

Metric US
Foie gras
1 unit
salt, pepper
nutmeg
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