Langoustine, goose foie gras and wild mushroomsSavoury recipe
Langoustine, goose foie gras and wild mushrooms
- Mushrooms - 400g
- scampi - 8
- fresh goose liver - 400g
- Mussel cooking liquid - 1dl
- Butter - 120g
- Garlic - 1
- Shallot - 50g
- Olive oil
Clean and chop the wild mushrooms.
Shell the prawns.
Cut the goose liver into 100 g slices.
Boil the mussel juice, and whisk with the fresh butter. Season.
Sauté the wild mushrooms with the chopped shallots in the olive oil and butter, add a little chopped garlic. Season.
Fry the prawns in olive oil, season.
Fry the goose liver escalopes in the olive oil, season.
Arrange the mushrooms in a circle, pressing down. Position the prawns on top and finish with the goose liver escalope.
Pour the whisked butter around the edge.