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Parsnip cream with cooked foie gras and fresh chives

Soups & Broths, Foie gras

Smoothie soup of parsnip served with a foie gras slice steared and fresh chives.


Recipe for 4 persons

For the cream

500 Gr
1 Unit(s)
White onion
1 Clove(s)
1 Liter(s)
Chicken stock
2 Sprig(s)
100 Ml
35% cooking cream
6 Sprig(s)

For the foie gras

4 Unit(s)
Foie gras scallop
  • Salt and pepper
  • Vegetable oil

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • For the preparations

    Chop the onion. Chop the garlic. Peel and dice the parsnips and mince the chive.

  • For the cream

    In a hot pan with olive oil sweat the onion by adding a pinch of salt, add the garlic and the branches of thyme. Add the parsnips and let it cook for 2 minutes. Pour the stock on the top and let it cook gently for 30 minutes until tender. Add the cream, remove the thyme and smooth it in the blender, fix the seasoning and reserve it.

  • For the foie gras

    In a dry hot pan, sear the foie gras on both sides until coloration, put it on a baking tray with a parchment paper. Finish the cooking in the oven for 3 minutes and season it with sea salt and fresh black ground Pepper.

  • For the platting

    In a nice bowl plate, pour the cream, put a foie gras on the top and spred the chive

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Friday, February 19th18:00 to 21:00
Old Montreal
90$ / pers.


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90$ / pers.
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