Recipe: Croque Landais

Recipe progression

1- trim the sandwich bread slices

2- Place your foie gras slices in the freezer for 10 minutes then in a pan, without fat pan-fry them salted and peppered for 2 minutes on each side then reserve them on paper towels.

3- Cut your porcini caps lengthwise and brown them in the foie gras fat remaining in your pan for 3 minutes on each side, season then reserve.
Presentation:
The half porcini cap will be placed on the slice of sandwich bread then the pan-fried foie gras slice then the other half porcini cap and finally the 2nd slice of sandwich bread to cover
Place in your croque-monsieur maker and let toast until your sandwich bread is a nice color.
Season your corn salad with salt, pepper, rapeseed oil and Xeres vinegar and plate on a nice dish with a bouquet of salad in the center
the croque, cut diagonally on each side.
The warm melted foie gras fat plus the earthy flavor released by the porcini combined with the different textures on the palate gives the impression of a blessed mixture from the gods