Fita Azul Exclusive
Foie gras with vanilla, black pepper and strawberries
Use the tip of a knife to break open the vanilla pod and crush the seeds. Place the seeds and the open pod in a small pot and add the sugar and water. Boil until the sugar has dissolved.
Season the lobes of foie gras with salt and pepper and place them in a frying pan over a low heat. Turn them until browned on both sides. Remove the foie gras and most of the fat from the pan. Put the brioche bread in the pan and allow it to also brown on both sides. Remove the bread and put the strawberries and vanilla syrup in the pan. Season with freshly ground black pepper. Serve the foie gras on the brioche bread, with the strawberries arranged around it.
4 lobes of foie gras
1 vanilla pod
half glass of water
2 soupspoons of sugar
4 slices of brioche bread