Easter nest with Goose foie gras
Ingredients for 4 people:
- 150g of vegetable shoots
- 1 puff pastry sheet
- 240g of whole Goose Foie Gras
- Balsamic vinegar and hazelnut oil dressing
- Red beetroot crisps
- Celeriac crisps
- 4 citronella sticks
Make a nest with the vegetable shoots and dress with a few drops of balsamic vinegar and hazelnut oil.
Carve shells out of the Goose Foie Gras using a teaspoon that has been run under hot water.
Place the Foie Gras shells in the center of the nest then place a final shell on the puff pastry sheet that has already been lightly baked.
Garnish with the celeriac and beetroot crisps and add the citronella stick.