Soissons Bean Cream with Monkfish Liver & Chanterelles light and flavorful

1 In a large casserole, melt a little butter and oil, sauté your lardons then drain them while keeping the fat.

2 Put your fat back in the casserole then add your well-deveined monkfish livers cut into dice, salt and pepper, cook for 2 minutes then drain them and keep the fat.

3 Third operation: put this fat back in the same casserole, add a little butter then sauté your small chanterelles for 3 minutes, salt and pepper then remove them drained into a small bowl and put back once more this fat which will have taken on so many flavors, for the 4th time in the casserole.

4 In this casserole, sweat your white beans for 4 minutes, add the cream, let it reduce by half then pour in your poultry stock, cook for 5 minutes, then blend well while adding your monkfish livers (or foie gras), salt (lightly), pepper and add a grating of nutmeg, you should by insisting get a smooth and tasty cream, test the seasoning and add small dice of cold raw butter and mix.
Serving: In nice deep warmed plates, a small center of reheated chanterelles and your small lardons sprinkled on top.
Try to find the jars of Soissons beans from the agricultural cooperative based in Vaudesson undoubtedly the best