Some time ago I found a little gourmet store here in Berlin called Fleischhandlung and got myself 2 foie gras medallions. I have been thinking for some weeks how to make them, so I went to Kadewe looking for a new coat and some Lakrids and it hit me! Blackberries and licorice sauce!
http://www.twofoodieseating.com/uploads/4/2/5/9/42590049/1238240_orig.jpgIngredients (2 servings)
2 Foie gras medallions
10 fresh blackberries
1 tsp sweet liquorice syrup from LAKRIDS by Johan Bülow
1 tsp sugar
3 tbsp butter
1 tbsp olive oil
Salt (Moldon if possible) & Pepper
Hasselback potatoes is a special kind of oven roasted potato that originates from Sweden. Don't peel them, except for one straight cut underneath each potato that will help them stand. Now, cut thin slices all across the potatoes, making sure to leave about 1 cm which you don't cut through. Use a wooden kitchen spoon as a helper. Place them in an oven safe form. Melt 2 tbsp butter and brush the potatoes. Pop in the oven on 180 degrees C for about 20 minutes, then activate the hot air fan and increase the temperature to 230 degrees C for 15 minutes or until the potatoes are getting golden brown. However, you should reapply more butter every 10 minutes or so. When they are done take them out and sprinkle with Maldon salt and roasted pepper. Finally activate the grill program in your oven and give them a final shock at 230 degrees C so they really get that crispy crust while the inside stays mushy. Pay attention so the potatoes don't burn. (for a cheese hasselback recipe check here)
In a small pan add 1 tbsp butter, sugar, liquorice syrup and berries and let them cook. Lower the heat and let the berries caramelize slowly. Take away from the heat.
Shallots and Foie Gras:
In a bigger Pan, add some oil and let the onions cook until transparent, set aside.
I used frozen foie gras, I like it because is easier to get a soft moist inside when frying. Turn the heat high and fry the medallion about 1 minute per side adding some salt and pepper before turning. If you are using fresh or defrosted foie gras, turn around after 30 seconds only.. or until is golden.
Now using a brush or a spoon, add some blackberry sauce in a plate, a Hasselback potato and the foie gras. Add some more sauce over the medallion, a fresh blackberry and some caramelized onion... and enjoy!
I loved the flavour combination... did you try it too?
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.