Swedish-style Foie Gras with Lingonberry Sauce

Ingredients

In this Swedish adaptation of Hungarian Foie Gras, we incorporate the traditional Swedish ingredient, lingonberries, to add a distinct Nordic twist. The lingonberry sauce provides a tart and slightly sweet flavor profile that complements the richness of the foie gras. Additionally, the dish is garnished with fresh herbs, which adds a touch of freshness and enhances the overall presentation. We alse have the original recipe for Hungarian Foie Gras, so you can check it out.

• 4 slices of foie gras (120g each) 4 slices of foie gras (120g each)
• 1 cup (240ml) lingonberry jam 1 cup (240ml) lingonberry jam
• 1 tablespoon (15ml) balsamic vinegar 1 tablespoon (15ml) balsamic vinegar
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as dill or parsley) for garnish Fresh herbs (such as dill or parsley) for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 10g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat a skillet over medium-high heat.
2. 2.
   Season the foie gras slices with salt and pepper on both sides.
3. 3.
   Place the foie gras slices in the skillet and sear for 1-2 minutes on each side until golden brown.
4. 4.
   Remove the foie gras from the skillet and set aside.
5. 5.
   In a small saucepan, combine the lingonberry jam, balsamic vinegar, and honey. Heat over low heat until warmed through.
6. 6.
   Plate the foie gras slices and drizzle the lingonberry sauce over them.
7. 7.
   Garnish with fresh herbs.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Foie gras — Make sure to handle the foie gras gently to avoid breaking it. Allow it to come to room temperature before cooking to ensure even cooking and a tender texture.

Tips & Tricks

• For a more intense flavor, marinate the foie gras slices in a mixture of balsamic vinegar and honey for 30 minutes before cooking.
• Serve the foie gras on toasted brioche or crusty bread for added texture.
• If lingonberry jam is not available, you can substitute it with cranberry sauce for a similar flavor profile.
• Be careful not to overcook the foie gras, as it can become tough and lose its delicate texture.
• Pair this dish with a crisp white wine or a glass of champagne to enhance the flavors.

Serving advice

Serve the Swedish-style Foie Gras as an appetizer or as part of a gourmet dinner. Pair it with toasted brioche or crusty bread to enjoy the contrasting textures. Garnish with fresh herbs for an elegant presentation.

Presentation advice

To create an appealing presentation, arrange the foie gras slices on individual plates and drizzle the lingonberry sauce in an artistic manner. Garnish with fresh herbs and serve on a white or neutral-colored plate to let the colors of the dish shine.