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On a buckwheat farz with iodized notes, scallops & warm pâté

On a buckwheat farz with iodized notes, scallops & warm pâté

12

Medium

30 mn +20 mn cooking

Ingredients

Farz :

  • 500g chicken stock
  • 250g buckwheat flour
  • 100g melted butter
  • 2 eggs

Others :

  • 2 apples
  • 2 pears
  • 50g butter
  • 400g carrots
  • 36 scallops
  • 360g Pâté Hénaff
  • 5dl bonded beef stock
  • 2dl cider

Preparation

  1. Mix all the ingredients for the farz, mould and bake for 20 minutes at 160°C.
  2. Cut the fruit into brunoise slices and heat the melted butter to make the marmalade.
  3. Cook carrots in mirepoix, blend with a little cooking water and season.
  4. Reduce cider by half, moisten with beef stock, reduce by 1/3, whisk with cold butter.
  5. Snack on the scallops.
  6. Heat the Pâté Hénaff discs.
  7. Serve hot.

Product used

Pâté Hénaff
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