Foie Gras with Date Purée and Pomegranate
Appetizers • French
Description
Foie Gras with Date Purée and Pomegranate
Ingredients
- Pitted olives 5 oz
- Water ½ cup
- Black Pomegranate Molasses 1¼ tablespoons
- Brioche 20 oz
- Foie Gras 5 oz
- Pomegranate Seeds to taste
Step-by-Step Guide
Step 1
Soak the dates in boiling water for 10 minutes, then transfer them to a blender with 1 tablespoon of the soaking water. Add 1 tablespoon of molasses and blend well.
Step 2
Preheat a grill pan. Slice the brioche and trim the crusts. Cut each piece into small squares. Toast on both sides until golden brown.
Step 3
Using a sharp knife dipped in hot water, slice the foie gras into thin pieces, remembering to clean the knife after each cut. Place 1 piece on each brioche slice, then add a small amount of date purée and top with pomegranate seeds.
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