receta de foie con sopa de maíz y polvo de kikos
Recipe of Foie with corn soup, kikos powder and extra virgin olive oil - Reserva familiar Picual Castillo de Canena.


  • 150 foie micuit
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • 1 can corn small boat
  • 1 can soy milk small boat
  • Salt
  • White pepper
  • 1 package kikos small package


  • Slightly crush the kikos in a food processor.
  • Drain the corn and grind it with the ideal milk until you obtain a creamy and light texture.
  • Season with salt and pepper and heat.
  • Serve.
  • Cover the bottom of the bowls with the soup, place a slice of cold foie gras on top and sprinkle with kikos crumbs.