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Tomatoes stuffed with duck foie gras mousse and ginger


Ingredients:
  • Beautiful tomatoes
    5
  • Garlic
    2 cloves
  • ginger rhizome,
    15 g
  • Pre-cooked Thai rice
    150 g
  • Frozen (or fresh) minced steak
    1
  • Sausage meat
    150 g
  • Butter
    120g
  • Salt, ground pepper
    QS
  • duck foie gras mousse
    1 small box (80 g)


Preparation:
  • Preparation time:15 minutes


Wash the tomatoes, and delicately cut a hat on top without piercing them and recover the pulp, crushr -the

In the bottom of each emptied tomato put a small pinch of coarse salt and let it drain

Peel the garlic and finely chop, peel and finely chop the ginger.

In a container put the thawed ground beef, add the sausage meat, garlic and ginger, then the liver mousse and tomato pulp, the cooked rice; salt and pepper from the mill.

Mix all these ingredients well, taste to check the seasoning.

Turn the tomatoes over on a rack or paper towel to drain.

Garnish each tomato with this device, on top put a knob of butter and put the hat back on top, arrange the tomatoes in a baking dish.

Put the dish in the oven (th.180°C) and cook for 35 to 40 minutes,

Place on a platter of green salad.

Chef Hubert's recipe