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Fresh Seared Foie Gras Steamed in Leaves of Savoy Cabbage
This wonderful dish was inspired by one we tasted at Alain Senderens's L'Archestrate in Paris many years ago

Ingredients:
2 unblemished outer leaves of savoy cabbage (from a large head)
1/2 pound fresh foie gras
instant flour (such as Wondra)
2 tablespoons unsalted butter
coarse salt to taste
freshly ground black pepper to taste
freshly grated nutmeg to taste

Directions:
1. Bring a large pot of salted water to a boil. Drop the cabbage leaves in the boiling water and cook for 3 minutes. Remove and spread them out on a counter. Cut away the central vein of each leaf, thereby bisecting each leaf. You will now have 4 half leaves of parboiled cabbage. Reserve.
2. Cut the foie gras into 4 pieces, each about 3/4 inch thick and weighing about 2 ounces. Coat them lightly with the instant Flour. Heat the butter in a large, heavy sauté pan over moderately high heat. When the foam subsides, add the foie gras slices and cook them until golden brown, about 1 minute on each side. Remove and drain on paper towels.
3. When ready to serve, spread a half leaf of reserved cabbage out on the counter. Place a slice of foie gras at one of the narrow ends. Season the foie gras and the cabbage with coarse salt and freshly ground pepper. Grate a little nutmeg over the cabbage. Roll up the foie gras snugly in the cabbage. Repeat until all foie gras slices are rolled.
4. Set a steamer tray over a pot of boiling water. Add the cabbage and foie gras rolls, cover, and steam for 1 minute. Remove and place on paper towels to drain off excess moisture.
5. Place each cabbage and foie gras roll on an appetizer plate. At the top of the plate, make side-by-side mounds of coarse salt and coarsely ground black pepper. Serve immediately.

This wonderful dish was inspired by one we tasted at Alain Senderens's L'Archestrate in Paris many years ago. It includes the basic searing process for fresh slices of foie gras...but most chefs, after searing the foie gras, serve it with some kind of sweet, fruity sauce. Senderens's innovation was to roll up the foie gras slices in cabbage, steam them lightly, then serve with only salt and pepper. It's wonderfully earthy and utterly simple. If you want to boost the Flavor, and the luxury quotient, slip a few thin slices of black truffle into each cabbage bundle. Serves 4 as a first course