Pozharsky Cutlets with Foie Gras, Sour Cream Sauce, and Potato Mushrooms
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Pozharsky cutlets with foie gras, sour cream sauce, and potato mushrooms
Ingredients
- Milk - 7 fl oz
- Chicken fillet - 14.1 oz
- 33% Cream - 3 fl oz
- White bread - 3.5 oz
- Foie Gras - 1.4 oz
- Spinach - 10.6 oz
- New Potatoes - 10.6 oz
- Onion - 1.8 oz
- Butter - 2.1 oz
- Dry White Wine - 3 fl oz
- Meyer Lemon Juice - 1 teaspoon
- 20% Sour Cream - 8.8 oz
Step by Step guide
Step 1
Grind the meat in a blender until completely homogeneous.
Step 2
Soak the white bread in milk for a couple of minutes, squeeze out the excess milk, and add it to the meat.
Step 3
Season with salt and pepper, and slowly pour in the cold cream while constantly stirring.
Step 4
Divide the mixture into equal portions and shape them into patties using flour.
Step 5
Heat the butter in a pan and carefully place the cutlets in it. Sear on high heat on all sides, then lower the heat and cook for another 15 minutes, turning constantly.
Step 6
Boil the potatoes, drain, and dry them on low heat. Use an apple corer to remove the core. Heat the butter and fry the potato mushrooms.
Step 7
For the sauce, heat the butter and add the onion. Sauté the onion until translucent, being careful not to let it darken. Drain the excess butter.
Step 8
Add the wine and let it reduce to 30% of the original volume.
Step 9
Add lemon juice and sour cream. Cook on low heat until it reaches sauce consistency. Strain through a sieve and season with salt and pepper to taste.
Step 10
In another pan, quickly sear the duck liver on high heat on both sides. Set aside until serving.
Step 11
Add the spinach to this pan and let it wilt. Squeeze well in a sieve.
Step 12
To serve, arrange the spinach in the center of the plate, place a cutlet in the middle, and top it with the foie gras like a cap.
Step 13
Serve with potatoes and sour cream sauce.
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