Push the boat out... : Meat

• Eight 70g pieces of foie gras, about one centimeter thick
• Eight pieces of blanched salsify root, cut into 8cm lengths
• An egg to hold the crumb mixture
• 30g of ground hazelnut
• 10g flour
• 20g granulated sugar
• 2cl cider vinegar
• 1cl Isigny Sainte-Mère double cream
• 50g lightly salted Isigny Sainte-Mère AOC butter
• Fine salt and freshly ground pepper

Method:

To make the salted butter caramel with cider vinegar, caramelise the sugar in a thick-bottomed pan with no added water, then deglaze it with the cider vinegar. Reduce the mixture by half, then add the double cream and finish the sauce with the lightly salted butter. Check the seasoning and adjust it to suit your taste, before putting it aside and keeping it warm. Dip the salsify pieces in the egg, then into the flour and the ground hazelnut, before cooking in a deep frier at 180 degrees C for two minutes. Meanwhile, heat a frying pan and put the seasoned foie gras pieces into it.

Let them cook briefly: one minute each side should be sufficient to give them a good colour and a light crust. As they come out of the frying pan, let them drain on a piece of kitchen towel to remove any excess fat.

Lay them out on a plate straight away and serve the complete dish nice and hot.