Cabbage rolled foie gras style
A menu featuring a high-quality foie gras that is arranged in a cabbage style. The use of liquid salt koji gives it a more flavorful finish.
How to make it
1
Cut the foie gras into pieces about 2cm x 3cm, arrange them in a batter, pour liquid salt koji on top, and blend them together. Sprinkle some white pepper and place in the fridge for about 10 minutes to rest.
2
See another recipe for how to boil cabbage. Cut the cabbage with the core cut into half the size and roll the foie gras from [1].
3
Arrange in a steamer with the bounds facing down and steam for about 8 minutes.
4
Wipe away the fat and moisture and place on a plate. Sprinkle peppers chopped with a knife, salt, and topped with tomato concusse.
Ingredients for 4 people
-
- Foie gras
- 1 pack (approximately 140g)
-
- Liquid salt koji
- A little
-
- White pepper
- A little
-
- Cabbage (boiled)
- A few
-
- For finishing grain pepper
- A little
-
- For salt
- A little
-
- tomato concasset topping
- A little
[PR]
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