Pan-fried foie gras, snail cromesquis, leeks, artichoke veloute
Indulge in the flavors of foie gras, snail cromesquis, leeks and artichoke veloute. This luxurious dish combines the rich, delicate flavors of foie gras with the earthiness of snails and the creamy elegance of artichoke velouté, creating a truly unforgettable depth of flavors. This recipe was specifically created for Debic by JRE chef Allan Castellone.
Escargot cromesquis
Melt the butter and mix with the finely chopped parsley and minced garlic.
Season and let cool.
In half-sphere moulds, arrange an snail and fill to the brim with the melted garlic butter.
Leave to set in the freezer.
Unmold the half-spheres.
Heat a frying pan, and glue two half-spheres together, slightly melting the flat sides.
Leave to rest for 1 hour in the freezer.
Dip the cromesquis first in flour, then in egg, and finally in the breadcrumbs. Repeat this process.
| 8 | Small Snails |
| 500 g | Butter |
| 1 | Bunch of Parsley |
| 4 | Garlic cloves |
| 5 | Egg yolks |
| Flour | |
| Breadcrums | |
| Salt | |
| Pepper |
Artichoke soup
Fry the artichoke bottoms in a drizzle of olive oil.
Cover with milk and water and let cook.
Blend the artichokes until smooth, season and adjust the consistency with the Debic Mascarpone Cream Plus.
| 8 | Fresh artichoke bottoms |
| Milk | |
| 500 ml | Crème Plus Mascarpone Debic |
| Olive oil |
Leek fondue
Finely chop the leeks and wash them well.
Fry the leeks covered with a drizzle of olive oil.
Drain them if necessary once cooked.
Adjust the seasoning and add the Debic Crème Plus Mascarpone, cook for a few more minutes.
| 3 | Leeks |
| 500 ml | Crème Plus Mascarpone Debic |
| Olive oil |
Foie gras
Flour the foie gras cutlets, season and cook in a non-stick pan.
Fry the snail cromesquis.
| 4 | Escalopes of foie gras |
| Flour |
Finishing
Arrange a quenelle of leek fondue, the foie gras escalope, the cromesquis and pour the artichoke velouté.