Flaky Pastry of Goose Liver and Asparaguses
Ingredients for 4 people:
- 4 Goose Foie Gras escallops (100g/person)
- 1x 500g bunch of green asparagus
- 25g of butter
- 1 glass of veal jus
- 1 glass of Gewurztraminer
- 200g of puff pastry
- 1 egg yolk (for the wash)
- Salt and pepper
Cut the puff pastry into squares and cook in the oven. Cook them at 190°C for 15 min.
Peel and blanche the asparagus.
Trim 4 good Goose Foie Gras escallops and fry them in butter at a medium heat for around 2-3 mins. Add salt and pepper.
Remove the escallops from the pan, deglaze with Gewurztraminer and add the veal jus. Leave to reduce.
Place the escallops on the puff pastry with the asparagus and a line of sauce.
This puff pastry dish can be accompanied by a cream of asparagus soup served in a glass.