Ingredients
350 g goose raw foie
Flour
2 slices of almonds and honey bread (alajú)
1 tablespoonful chilli
Flower of salt
Así puedes prepararlo
Cut the foie in for equal escalopes.
Crumble the alajú and mix with the chilli. Flour the foie slices touching it slightly to dispose of flour excess.
Wrap the escalopes with the alajú and chilli mixture, and sprinkle with flower of salt.
Put the escalopes in the papillote grill and bake at 230 ºC for 7 minutes.
Spiced foie escalope
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