Foie Escalope with Spices

Cut the foie into 2 equal escalopes. Take the crumbs off the nut bread and mix them with the cayenne. Flour the escalopes of foie on both sides patting lightly to remove the flour surplus. Batter them in the mix of bread and cayenne and dust it with Fleu de sel. Place the escalopes on the Steam Case and cook at 230° C for 6 minutes.