Food For Thought

Cold Marinated Veal Tenderloin with Truffle, Walnut Oil and Fresh Duck Foie Gras











Ingredients: Yield: 1 Portion

80 g. Veal fillet, rolled in cling film and deep frozen, keep max 1 month
1 g. Truffle Black
2 cl Walnut Oil
5 cl Basic Dressing
20 g. Fresh duck liver, rolled in cling film and deep frozen, keep for max 1 month
Pepper and salt
Little frissee salad

Method:

Sprinkle the plate with some basic dressing, pepper and salt. Slice the veal tenderloin in very thin slices and place on top, sprinkle with walnut oil. Cut the duck liver in thin slices and place on top of the veal fillet, do the same with the truffle. Sprinkle with the white leaves of the frissee salad.
Serve immediatelly.