Gras with Rhubarb HT
Fruit Offal Alcohol Hors d'oeuvre Starter Appetiser Gluten Wheat
Dairy Free Eggless
heaped tbsp Finely Chopped Shallots
Juice of 1 large Lemon
White Wine (check manufacture)
tbsp Olive Oil
x 50g/2oz slices of Foie Gras
tbsp Freshly Chopped Chives
Place the rhubarb, sugar, shallots, lemon juice and wine in a saucepan, bring to
the boil over a medium heat then reduce the heat, partially cover and
simmer for 30 minutes or until the fruit is tender.
Remove from the heat allow to cool a little than transfer to a food processor
and puree until relatively smooth. Season with salt and pepper. Return to the
pan and keep warm.
Season the foie gras with salt and pepper. Heat the oil in a frying pan until
hot, add the foie gras and sear for 1 to 2 minutes on each side.
To serve - divide the rhubarb sauce between 4 individual plates then place the
foie on top and garnish with the chopped chives. Serve immediately.
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