ingredients

A cod back
A slice of Delpeyrat raw foie gras at room temperature
A cabbage leaf
5cl of cream
Salt
Pepper

Steps

Step 1

Blanch the cabbage leaf by immersing it in the boiling water to remove the bitter taste.

Delicately cut the cod back into the wallet. Place the slice of raw foie gras inside and season with salt and pepper to taste.

2nd step

Close the wallet and wrap it in the blanched cabbage leaf. Tie everything together.

In a frying pan, simmer the pavé in duck fat 4 to 5 minutes per side. The paver should turn a little golden to make the cabbage crunchy.

tips

Follow the pavement with sauce!

Mix the foie gras with a little cream and simmer over low heat for a few minutes.