Split pea and foie gras casserole, salsify, girolles and Madeira – by Mark Treasure
11 September 2006
Ingredients (serves four)
100g green split peas, soaked
100g butter
1 bulb garlic, peeled and chopped
1 onion, diced
500ml bacon stock
Salt and pepper
50-75g girolles
1tbs olive oil
8 slices pancetta
4 x 25-30g pieces of foie gras
Truffle oil
Madeira sauce
8 strips salsify, deep-fried
Method
Cook split peas in 75g butter with garlic, onions and bacon stock until thick and emulsified. Season well.
Sauté girolles in 25g butter and olive oil. Season.
Lightly grill pancetta. Sauté foie gras and season.
To serve, spoon peas onto plates. Top with foie gras, pancetta and girolles. Drizzle with truffle oil and Madeira sauce and garnish with salsify.
Mark Treasure
Photo © Sam Bailey
