Christmas recipe :Foie gras terrine with hazelnuts, pan-fried fruit

 A simple recipe that requires only a few minutes of pan cooking and a lot of rest. A nice association with chopped hazelnuts.

INGREDIENTS: 4 PERS.

1 Raw foie gras devetin of 600 g

7 g Smoked salt Viking Exotic Earth

1 g ground pepper

200 g Chopped hazelnut

For pan-fried fruit:

1 Physalis box

300 g Black grape

2 Pear

1/2 Lemon

1 tbsp Honey

1 tbsp Sherry vinegar

50 g Salted butter

Pepper

Realization

1. Mix the smoked salt and pepper. Detach the lobes, place them on film, season them on all their faces and pack them well before leaving them in the refrigerator for 2 hours. Take the lobes out of the refrigerator, cut them into slices about 2 cm thick, then pass them through the chopped hazelnuts, set them aside.
2. Line a mold with parchment paper or food film to easily unmold the terrine. Heat a non-stick pan and grasp the slices of foie gras for 1 min on each side over low heat and then pack them flat into the mold as you go. Squeeze the terrine with a wood or cardboard wafer packed with food film to the dimensions of the mold and place a weight over the cooling time. Remove the press, cover, and store in the refrigerator 3 days before eating.
3. Wash the grapes and pears. Cut slices of pears, drizzle them with lemon juice so that they do not oxidize. In a non-stick pan, melt the butter over high heat, add the fruit, mix and add the vinegar. after 3 min, add the honey, pepper and continue cooking over medium heat for 5 to 8 min. Adjust the seasoning to fleur de sel if necessary.