Salsify with Truffle Coulis (Emeril Lagasse) |
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Prep Time: 75 Minutes Cook Time: 10 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
1 black truffle |
1 tablespoon olive oil |
2 tablespoons truffle oil |
2 teaspoons water |
salt and pepper |
reserved fois fat with shallots |
3 cups small diced salsify, blanched**(subsitute parsnips if salsify is not available) |
bottle of truffle oil to drizzle |
2 tablespoons chopped chives |
black pepper |
roasted foie gras (recipe below) |
1 pound foie gras lobe, chilled |
salt and pepper |
1/2 cup julienne shallots |
Directions:
1. 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.
2. WHOLE ROASTED FOIE GRAS
3. Preheat the oven to 400 degrees F. Season the foie gras with salt and pepper. In a smoking hot saute pan, sear the fois gras 2 to 3 minutes on both sides, or until the foie is seared on all sides. **Some fat may need to be removed for a good sear. Reserve the fat. Add the shallots to the foie. Remove from the heat and place directly into the oven. Roast for 20 to 25 minutes, basting every five minutes.
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