Foie gras and fennel cream sandwich recipe
This homemade sandwich is inspired by the gastronomic recipes of a great Mexican chef. In addition to its extraordinary flavor due to the mix that involves integrating ingredients such as foie gras and fennel, it can solve a dinner on its own, since it is very complete and balanced, (although not improvised due to the preparation of the mashed fennel). Discover this recipe that I share for the sandwich of foie gras and fennel cream.
Ingredients to make Foie gras and fennel cream sandwich:
- 16 slices of grain and seed bread
- 100 grams of clarified butter
- 80 grams of fennel puree
- 80 grams of Serrano ham
- 160 grams of foie gras
- 4 fresh fennel leaves
For the fennel puree
- 1 teaspoon salt
- 1 liter of water
- 170 grams of fennel bulb
How to make Foie Gras and Fennel Cream Sandwich:
The first step in making this foie gras sandwich is to prepare the fennel puree: to do this, we clean the bulb with the help of a peeler, cut it into large pieces and cook it in boiling water with a little salt until it is soft. Once the fennel bulb is cooked, refresh it in cold water and put it in a large colander so that the water drains well. We grind it until it forms a kind of paste and now we place it in a fine strainer (a Chinese) so that any remaining water can drain out. We reserve the fennel puree.
Next, we brown the slices of bread in the sandwich maker, and spread them with the clarified butter. Assemble the foie gras sandwiches as follows: slice of bread, fennel purée, slice of bread, slice of Serrano ham, and slice of bread, a 1/2-centimeter layer of foie gras and slice of bread. To complete the sandwich I have garnished it with a tablespoon of tomato jam with a sprig of fresh fennel, ready to serve.
