Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Rhubarb, chopped |
1 cup | Sugar |
2 tablespoons | Minced shallots |
\N \N | Juice of 2 lemons |
2 cups | White wine |
8 \N | (2-ounce) slices of fois |
\N \N | Gras |
\N \N | Garnish: long chives, 1 |
\N \N | TB chopped chives |
In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2348