An original, daring and refined starter where the mango comes to sublimes the Foie gras... and the other way around ! An amazing match signed Maistres Occitans, to test absolutely...
1 foie gras block Maistres Occitans
5 small puff pastry discs
150g of sugar
8 cl of raspberry vinegar
1 dozen of chopped hazelnuts
Fleur de sel and Timut pepper
Peel the mangoes and cut them into fairly thin slices.
Make a caramel with the sugar until the coloring begins. Add the raspberry vinegar then 8cl of water.
Pour the caramel (keep a little bit aside for decoration) at the bottom of 5 small molds, place the thin mango slices and layer 1 disk of puff pastry, as for a tarte tatin. Bake at 320°F 20 to 30 min.
Cut the foie gras into around 50g cutlets.
Heat a pan and, as soon as it smokes, add the escalopes of foie gras to sear them, about 2 minutes on each side. Add fleur de sel and crushed Timut pepper to the foie gras.
Serve with the warm tatin topped with a few chopped hazelnuts and a few drops of the remaining caramel...