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
- 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.
Cover the bottom of the bowls with the soup, place a slice of cold foie gras on top and sprinkle with kikos crumbs.