Cabbage rolled foie gras style
This dish features the luxurious ingredient foie gras, arranged in the style of cabbage rolls. The use of liquid salt koji enhances the flavor
How to make it
1
Cut the foie gras into pieces about 2cm x 3cm in size, arrange them on a tray, pour liquid salt koji over them and let them soak in. Sprinkle with white pepper and leave to rest in the refrigerator for about 10 minutes
2
For parboiling instructions, see another recipe. Cut the core of the cabbage into half and wrap it around the foie gras (1)
3
Place the seam side down in a steamer and steam for about 8 minutes
4
Wipe off any excess fat and moisture, then arrange on a plate. Sprinkle with chopped peppercorns and salt, and top with the tomato concassé
Ingredients for 4 people
-
- Foie gras
- 1 piece (about 140g)
-
- Liquid Shio-Koji
- A little
-
- White pepper
- A little
-
- Cabbage (pre-boiled)
- A few
-
- Peppercorns for finishing
- A little
-
- For salt
- A little
-
- tomato concasset topping
- A little
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