Recipe of Foie with corn soup, kikos powder and extra virgin olive oil - Reserva familiar Picual Castillo de Canena.
Ingredients
- 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
Instructions
- 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.