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!
(10 mL)Preferred cooking oil (canola or vegetable)
Nori sheet (20cm x 20cm)
(175 g)Foie gras
(1.25 mL)Ground black pepper
Lightly beat the eggs in a bowl.
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.
Slice foie gras in pieces resembling small tubes. Season with salt and black pepper, and mix together.
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.
Sandwich a nori sheet in between the two egg sheets.
Place foie gras on one side of the sheet and start rolling with gentle pressure. Once rolled, wrap it tightly with a plastic wrap.
Cool to room temperature (about 30 minutes). Unwrap, cut into slices and serve.