Seared Rougie with Foie Gras
Viet Nam News
A recipe from Jean-Francois Nulli, chef de cuisine at the JW Marriott Hanoi Hotel
Let’s sample some flavours of spring with seared rougie and a touch of sweet berries. Enjoy!
Ingredients: serves 1
100g strawberry juice
40g balsamic vinegar
2 slices (80g) foie gras
10g fresh raspberry
To make the berry coulis:
- Warm the strawberry juice, balsamic vinegar and sugar together. When the mixture turns to a syrup, place in the fridge.
To make the pistachio cream:
- Cook the pistachios with onion and oil on a low heat for 5 minutes.
Add cream and milk before mixing until solid and smooth.
- The berry coulis is the base of the dish. Put 2 slices of foie gras on the coulis. Morrels and fresh raspberry go on top. Place pistachio ice-cream on the side.
You can sample the dish at JW Marriott Hanoi Hotel, 8 Đỗ Đức Dục Road, Mễ Trì Dist, South Từ Liêm, Hà Nội. Tel: (04) 38335588. Website: www.jwmarriotthanoi.com, www.facebook.com/frenchgrill, www.instagram.com/french_grill.
Chef Jean-Francois Nulli