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Salmon - Fillet, sliced thin
Foie gras - sliced into thin 0.5" pieces
Leeks - short julienne, etuvee
Shallot - brunoise
Cream - Heavy
Sauce - Vin Blanc
=Etuve leek and shallot until soft, cool.
Lay out thin sliced salmon (about an ounce per slice), top with foie gras and leek and make rose, overlapping half way each time. Spray with butter, roast in hot oven.
Foie gras - sliced into thin 0.5" pieces
Leeks - short julienne, etuvee
Shallot - brunoise
Cream - Heavy
Sauce - Vin Blanc
=Etuve leek and shallot until soft, cool.
Lay out thin sliced salmon (about an ounce per slice), top with foie gras and leek and make rose, overlapping half way each time. Spray with butter, roast in hot oven.
