Foie Gras Roulade with Egg Sheet and Nori
The egg whites in this dish add a smoothness to the rich foie gras, making it a perfect appetizer for your next party. A visit to a gourmet food store may be required, so make sure to pick up a sweet wine to pair with this recipe while you’re out!
Ingredients
- 2 Eggs
- 2 tsp ( 10 mL ) Preferred cooking oil (canola or vegetable)
- 1 Nori sheet (20cm x 20cm)
- 6 oz ( 175 g ) Foie gras
- ¼ tsp ( 1.25 mL ) Salt
- ¼ tsp ( 1.25 mL ) Ground black pepper
Instructions
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Lightly beat the eggs in a bowl.
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Heat a large flat-bottom pan on medium-high for 2-3 minutes, then add cooking oil. Pour the beaten egg in the pan and spread it around. It will form a thin layer, creating an egg sheet. Fry for 3 minutes and then let it cool. Make two sheets, trying to match their size with that of the nori sheet. Set them aside for later use.
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Slice foie gras in pieces resembling small tubes. Season with salt and black pepper, and mix together.
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In a flat-bottom pan, heat and sear the foie gras on medium heat for 1 minute. Then place foie gras on a piece of paper towel to absorb excess oil, let it cool down and set aside for later use.
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Sandwich a nori sheet in between the two egg sheets.
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Place foie gras on one side of the sheet and start rolling with gentle pressure. Once rolled, wrap it tightly with a plastic wrap.
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Cool to room temperature (about 30 minutes). Unwrap, cut into slices and serve.