1 Black truffle
1 tb Olive oil
2 tb Truffle oil
2 ts Water
Salt and pepper
Reserved fois gras with
-shallots
3 c Salsify; diced small,
-blanched
Bottle of truffle oil to
-drizzle
2 tb Chives; chopped
Black pepper
Slice the truffle. In saute pan, heat the olive oil.
When the pan is hot, saute the truffles for 30
seconds. Remove from the heat and puree in a food
processor. While the machine is running add the
truffle oil and water. Season with salt and pepper.
In saute pan, heat the fois gras fat and shallots.
Add the salsify. Saute 2-3 minutes or until the
salsify is heated through. Stir in the truffle
coulis. Season with salt and pepper. Slice the fois
into 6 slices. Spoon the salsify and coulis onto a
plate. Lay the fois gras directly on top. Drizzle
truffle oil around the plate. Garnish with chives and
black pepper.
Source: Essence of Emeril, #EE2328, TVFN
formatted by Lisa Crawford, 5/11/96
