Brioche nests with Foie Gras
- 6 thick slices of Foie Gras
- 12 little brioches
- 1 jar of green asparagus tips
- 1 bunch of chives
- 12 mini courgettes
- Rose peppercorns and freshly ground black pepper
Cut the little brioches into flowers about ¾ of the way up the brioche (see photo). Rince and drain the asparagus tips.
Lightly peel the mini courgettes leaving some of the deep green skin on for decoration and cook gently in salted water for 10 minutes. Drain and keep warm.
Place half a slice of Foie Gras on each bottom piece of brioche. Sprinkle with rose peppercorns and freshly ground black pepper.
Serve on individual plates garnished with asparagus tips. Serve the little warm courgettes on a side plate.
Toast the top pieces of brioche and serve warm as an accompaniment.