Foie Gras with confit of baby onions
- 12 slices of Foie Gras
- A few leaves of lamb’s lettuce
- 750 g of white baby onions
- 125 g de butter
- 6 tbsp thick bechamel sauce
- 125 g crème fraîche
- 2 pinches of sugar
- Salt and pepper
The day before: peel the onions and plunge them into salted boiling water. Leave to cook for 10 minutes, drain and dry with kitchen roll.
In a saucepan, gently melt the butter. Add the onions and cook gently for approximately 10 minutes. Add the bechamel sauce, salt, pepper and sugar and mix with a spatula. Warm the crème fraîche and add it to the onion mixture.
On individual plates, lay a slice of Foie Gras, with a serving of confit onions on the side. Decorate with chives and lambs lettuce.