Yield: 6 Servings
|Salt and pepper
|Reserved fois gras with shallots
|Salsify; diced small, blanched
|Bottle of truffle oil to drizzle
Slice the truffle. In saute pan, heat the olive oil. When the pan is hot, saute the truffles for 30 seconds. Remove from the heat and puree in a food processor. While the machine is running add the truffle oil and water. Season with salt and pepper. In saute pan, heat the fois gras fat and shallots. Add the salsify. Saute 2-3 minutes or until the salsify is heated through. Stir in the truffle coulis. Season with salt and pepper. Slice the fois into 6 slices.
Spoon the salsify and coulis onto a plate. Lay the fois gras directly on top. Drizzle truffle oil around the plate. Garnish with chives and black pepper.
Source: Essence of Emeril, #EE2328, TVFN formatted by Lisa Crawford, 5/11/96