INGREDIENTS 

1 cooking apple (eg. Reinette)

2 escalopes of raw foie gras (2 cm thick)

white caster sugar

a knob of butter

Little gem lettuce

RECIPE

• For the apples: Remove the apple core & pips. Peal each fruit. Cut into round slices (1cm thick). In a pan, melt the butter & brown the apple slices two at a time. About 4 min each side until they are lightly golden but still fi rm. Dust them with the caster sugar and keep them to one side.

• For the foie gras: Place a pan over a medium heat. Once it is very hot, turn the heat down to the minimum and add the two escalopes. Brown each side for 3 min. Add the previously cooked apples and let them soak up the juice from the foie gras for 2 min, turning gently.

• Serving suggestion: Arrange a leaf of lettuce on each plate. Place the apple slices and the foie gras escalopes on top. Pour a tea spoon full of the pan juices over each dish. Sprinkle generously with rock salt. Serve immediately.