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Cutlets of fresh liver with celery stalks


Ingredients:4 people
  • celery stalks
    200 g
  • duck foie gras
    200 g in 4 beautiful cutlets
  • flour
    50g
  • wine vinaigrette
    1 tablespoon
  • chopped chives
    1 tablespoon
  • milled pepper
  • fresh chanterelles
    2 handfuls (150 g)


Preparation:
  • Preparation time:35 minutes
  • Cooking time:6 minutes


[usr 3]

Peel the celery into stalks, removing the strings, cut them to 5 or 6 cm in length and cook them for 8 minutes in salted boiling water. Drain and set aside.

Clean the soil from the foot of the chanterelles with the tip of a knife and wash them to remove the sand. Drain them well.

Chop the chives, mix with the vinaigrette, add 2 or 3 turns of ground pepper.

Heat a non-stick pan well, salt and flour the liver cutlets, shake off the excess flour and place them in the pan, leave for 3 minutes. Turn over and leave for 3 minutes. Remove the cutlets to a warm plate. Drain the fat that you have taken care not to burn. Put the pan back on the heat and throw in the chanterelles. Sauté for 2 minutes, salting them, add the celery, sauté another 1 minute.

Place your chanterelles and celery directly on the bottom of 4 plates, put the foie gras escalopes on top, distribute the vinaigrette and chives and serve.

Cutlets of fresh liver with celery stalks

Source:recipe by Jean-Marie Amat (Fabienne Labeyrie's foie gras).

Cutlets of fresh liver with celery stalks

Hubert wishes you happy holidays