INGREDIENTS:
30 g “Malossol” Prunier caviar butter
1 goose foie gras au torchon (280 g)
350 g pineapple
1 pomegranate
6 tbsp water
4 tbsp sugar
3 tbsp white balsamic vinegar
100 g hazelnut crunch
8 slices sandwich bread
PREPARATION:
1. Dice pineapple, setting aside 100 g. Pit the pomegranate.
2. In a saucepan, reduce the sugar to a clear caramel. Add diced pineapple, deglaze with white balsamic vinegar and reduce. Mix the remaining 100g of diced pineapple with the pomegranate seeds. Once everything is cooked in the pan, blend finely. If the compote is too runny, reduce it once more to the desired consistency.
Finally, add the remaining fruit and leave to cool.
3. Evenly slice the foie gras cooked in the cloth. Grind the hazelnuts in a mortar and pestle around the edges of the foie gras.
4. Toast the toasts. Trim edges and cut bread into quarters. Spread the bread with Prunier “Malossol” caviar butter.
5. Arrange the plates attractively, for example: Add a dash of compote to the front of the plate. Carefully place the foie gras on the left of the plate and the breadcrumbs on the right. (The other breadcrumbs can be added separately.