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Foie Gras with fennel, milleufeuille


Foie Gras with fennel, milleufeuille

Preparation time: 1 hour

Level of difficulty :***

Ingredients for 2 persons:

  • 2 fennel
  • 10 cl red wine vinegar
  • 100g honey
  • 20cl water
  • 3 anise
  • 6 Cardamom grains
  • 4 sheets of Brick dough
  • melted butter
  • 4 slices of Serrano Ham

 Preparation :

-Brick dough triangles: Cut the green top of the fennel and cook it 4 minutes in salty boiling water. Chill with fresh water. Put all of the rest of the ingredients in a saucepan and bring them to a boil.   Now add the rest of the row fennel cut in half. Let it cook for another 30 minutes, afterwards let it cool down. Take a sheet of the Brick dough, and brush it with butter. Put the mixture on the sheet and cover with another sheet. Cut it in 8 triangles like a pie. Do the same with the other two sheets.   Cook for 5 minutes at 200°C in an oven.

Fennel chips :

-Cut one fennel with a mandolin.  Whisk one egg white with sugar. Put the fennel on a baking plate and brush with the egg white. Cook at 70°C for 3 hours. Let chill.

Ham chips:

-Lay ham slices between two slices of baking paper. Let cook 150°C for 20 minutes.

-Cut a fennel in tiny slices. Alternate one fennel triangle and some fennel slices to make a millefeuille. Add the ham chips next to the millefeuille and the fennel chips next to the Foie Gras. 


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