Warm goose liver pâté with deep fried acacia blossom | Poultry | DW | 26.05.2006
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Warm goose liver pâté with deep fried acacia blossom

This recipe comes from "Les Cols", a top restaurant in Catalonia.


A la carte recipe: "Warm goose liver pâté with deep fried acacia blossom" For 4 persons. Ingredients: 400 gr. Goose liver pâté (Foie gras) 50 gr. Brown sugar 25 ml. Water 8 Acacia blossoms 50 gr. Flour 350 ml. Sunflower oil Salt Pepper Divide the liver pâté into four equally sized portions and place in a hot pan. Fry until both sides are golden brown and then bake in a warm oven for five minutes. Heat the brown sugar in the water in a pot and stir until the sugar has melted and turned to syrup. Leave to cool. Mix the floor with about 500 ml of water. Individually dip the acacia blossoms into the mixture and then deep fry them in a pot with hot sunflower oil. Remove after about 30 seconds. Add salt and pepper. Place the warm liver pâté and the fried acacia blossoms on a plate and decorate with some sugar syrup. Serve warm (not hot!). Enjoy!
25.05.2006 EUROMAXX EMX gericht