Chicory sauteed with foie gras : Chef Roger Souvereyns, Easy Recipes
 
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Chicory sauteed with foie gras

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Restaurant: Scholteshof

Chef: Roger Souvereyns

Rank This Chef's Recipe

Average Rating: 2.3/ 3 - 3 votes

Viewers Video Rating

Average Rating: 3.6/ 5 - 8 votes
 

Chicory sauteed with foie gras

Category:
Appetizer Recipes on Video
Servings:
4 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Chicory sauteed with foie gras Chicory sauteed sauteed with with foie foie gras gras
Recommended wine with the dish:
Graves rouge
Difficulty level:
Easy
Cooking Recipe Preparation time
  • Preparation time: 15 minutes
Cooking Recipe Ingredients
  • 8 chicory feet (chicory, endive)
  • 1 soup spoons olive oil
  • 10 g butter
  • Mixed pepper: Jamaican, black pepper, red pepper, green pepper
  • Salt
  • 0.18 oz. sugar
  • 0.18 oz. nutmeg
  • 2.1 oz. Perigord truffles, cut into long, thin stripes
  • 1 tsp.Xeres vinegar
  • 12 slices foie gras, raw (0.1 in thickness)
 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cut the foie gras slices, using a cutting machine, in order to obtain very thin slices of about 0.1 in thickness each. Store them cold on a dish that is lightly moistened with cold water.
  2. Cut the chicory into chunks of about 1.2 in each.
  3. Wash them well and let them dry. Saute in oil and butter for about 2 minutes on a strong flame.
  4. Sprinkle with nutmeg, pepper, salt and sugar.
  5. Let it lightly caramelize. Deice with Xerès vinegar.
  6. Add truffles and let it macerate for another 10 seconds.
  7. Place the sauteed chicory on a warm serving dish and dispose the foie gras, so that, due to the heat, the foie gras melts. Sprinkle with the mixed pepper.
Restaurant
Name:
Scholteshof
Phone:
+(32) 11 25 02 02
Website:
Address:
130 Kermtstraat
City:
Stevoort
Country:
Be
Overview:
"Chef Roger Souvereyns is a passionate collector and homme de gout. Transforming a magnificent farmhouse from 1742 in Stevoort, Belgium, into a true haven of peace, where gastronomy and art de vivre perfectly harmonize, Roger Souvereyns maintains a 28-acre garden, where he grows herbs, vegetables and other ingredients for his cuisine. The "Scholteshof" will let you discover superb art objects, precious, ancient furnishing and an excellent cuisine!"
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