Chef/Owner Fern Kirouac
In Ferno’s Bistro
Wild autumn goldenrod adds a slightly peppery taste (similar to nasturtiums), while the miso balances the intense sticky sweet flavour of the dates in this layered foie gras appetizer.
Ingredients
Miso dressing
1/2 cup olive oil
1/2 cup canola oil
1/4 cup miso paste
1 tsp garlic, chopped
6 Tbsp mirin
3 Tbsp white balsamic vinegar
sea salt and black pepper
Goldenrod crêpes
3/4 cup flour
1/3 cup chopped goldenrod flowers
1 cup milk
2 eggs, beaten
1 tsp butter, melted
Napoleon
12 fresh dates, halved lengthwise
12, 1/2 oz foie gras slices
mixed baby greens
Napoleon
12 fresh dates, halved lengthwise
12, 1/2 oz foie gras slices
mixed baby greens
Method
Miso dressing
- Blend all ingredients. Reserve.
Goldenrod crêpes
- Slowly combine flour, goldenrod and eggs. Add remaining ingredients plus a pinch of salt and sugar.
- In a frying pan over high heat, fry 18, 3″ crêpes until golden or use a 3″ cookie cutter.
Yield 6 servings
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