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Pan Seared Foie Gras with Caviar

Pan Seared Foie Gras and Siberian Sturgeon Malossol

Lobe of Fresh Foie Gras

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Siberian Sturgeon Caviar 30g

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Toasted brioche (optional)
Bollinger Special Cuvée, Brut, Champagne, France NV

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Method

  1. To make Pan Seared Foie Gras, first slice your foie gras in thick slices about roughly 1 inch slices.
  2. Gently season the foie gras with salt and pepper. Be careful, as the saltiness from the caviar adds to the flavour, you don’t want to oversalt the foie gras.
  3. Use a non-stick fry pan and don’t use any oil or fat, because the foie gras is 90% fat.
  4. Sear the foie gras on medium hot heat on each side for about 45 seconds to 1 minute or until golden brown.
  5. Now this step is important: spoon the released fat from the foie gras back over the slices while frying to create a nice and golden glaze.
  6. Pat dry the foie gras on a kitchen towel for 5 seconds.
  7. Place your Pan Seared Foie Gras on the centre of the plate and add a generous portion of Siberian Sturgeon Caviar.

Enjoy with a chilled glass of Bollinger Champagne

Buon appetito!