Serves: 6
Difficulty: Easy
What could be more decadent than buttery brioches served with silky foie gras as a special supper or a decadent brunch over the holiday season? And this recipe, courtesy of Delpeyrat and Saint Jean, is remarkably easy to make too, taking only around 15 minutes in the kitchen.
Ingredients
- 1 raw foie gras
- 6 brioche slices
- 100cl milk
- 2 eggs
- 40g caster sugar
- 60g butter
- 1 small bunch of white grapes
- 50g sprouted beetroot seeds
- Cream of balsamic vinegar with Sichuan pepper
- 50g baby leaf spinach
- Fleur de sel
Directions
1The day before or a few hours earlier, take out the slices of brioche and leave them in the open air.
2Beat the eggs with the sugar in a shallow dish, then pour the milk into a separate dish.
3Heat the butter in a frying pan over medium heat. Dip the brioche slices in the milk, then in the eggs and brown them in the pan for about 2 to 3 minutes on each side.
4Cut the grapes in half and fry them for a few minutes in the same pan, cut side down.
5Separate the two lobes of the foie gras, then cut carefully into six neat slices.
6Heat a frying pan over medium heat without adding fat.
7Place the foie gras cutlets in the oven and cook for 2 to 3 minutes, turning halfway through cooking.
8Place a slice of brioche on a plate and place a foie gras cutlet on top. Season with salt and sprinkle with the beetroot spouts and spinach leaves.
9Paint a dash of balsamic vinegar cream onto the plate and arrange the grapes on top.
