- Nombre de personnes : 4
- 1 pack of semi-cooked Goose Foie Gras (180 g)
- 100 g of stoned Morello cherries (in syrup)
- Pistachio oil
- Pepper fresh from the mill
Remove the Goose Foie Gras from the pack and cut into thin slices using a thin-bladed knife left to stand in hot water.
Arrange the slices on the plates in a staggered pattern, season with a few drops of pistachio oil and syrup from the cherries.
Decorate the plate with chopped pistachios and a little salt and pepper from the mill.
Take the pack of Foie Gras out of the refrigerator at the last minute in order to cut thin slices more easily.
Choose pistachios with a nice green colour.
You can also toast the pistachios in a frying pan to give them a more intense flavour.