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The Caterer

Millefeuille of foie gras with roasted langoustine, jus Xeres – by Toby Hill

11 September 2006
Millefeuille of foie gras with roasted langoustine, jus Xeres – by Toby Hill

INGREDIENTS

(serves one)

60g grated potato, preferably Maris Piper
25g clarified butter
170g slice of foie gras
Salt and pepper
40ml (approx) sherry vinegar
200ml veal stock
75g puy lentils, cooked in chicken stock with smoked bacon, carrot and garlic
1 langoustine (size 1)
1 baby fennel, braised

METHOD

Spread the potato into neat circles in two 70ml non-stick pans. Cook in clarified butter until golden. Sauté the foie gras in a very hot pan until coloured on both sides, remove from the pan and season with salt and pepper. Deglaze the pan with the sherry vinegar. Add the veal stock and reduce to desired consistency.

Warm the lentils and place in the centre of a hot plate. Roast the langoustine in a little oil and warm the fennel.

Place one potato circle on the lentils, top with the foie gras, fennel and langoustine and place second potato circle on top. Pour sauce around. Serve with girolles.

Toby Hill

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