Carpaccio of zucchinis, Foie gras & hazelnuts

Light, crisp and full of elegance, this fresh starter is a caress in the mouth for hot summer days. Finely sliced zucchini, enhanced by the richness of foie gras and the crunch of roasted hazelnuts… A simple yet spectacular dish, perfect for impressing without the stress of foie gras zucchini.

Ingredients (serves 4)

• 2 thin, firm zucchinis
• 100 g foie gras (preferably whole)
• 1 handful roasted hazelnuts
• A few basil or mint leaves
• Olive oil (or hazelnut oil for a fragrant bonus)
• Lemon juice
• Fleur de sel
• Ground pepper

For an authentic, refined touch, choose Relais Gourmet foie gras for your zucchini with foie gras.

Preparation

1. Prepare the zucchinis:

• Wash the zucchinis thoroughly.
• Slice finely with a mandolin or sharp knife, into rounds or ribbons.
• Arrange them attractively in a rosette on the plates.
• Drizzle with lemon juice and oil. Marinate for 10-15 minutes in a cool place.

2. Crush hazelnuts:

• Dry-roast them in a pan for a few minutes to reveal their aroma.
• Crushes coarsely.

3. Foie gras :

• Cut the foie gras into shavings or thin slices (tip: place in the freezer for 10 minutes to make cutting easier).
• Arrange delicately on the zucchinis to create your foie gras zucchini.

4. Final dressage :

• Sprinkle with hazelnuts.
• Add a few basil or mint leaves.
• A drizzle of oil, a pinch of fleur de sel, a twist of the pepper mill… and you’ve got a delicious zucchini with foie gras!

Twist en plus

• Lemon or orange zest for a sparkling touch.
• A few drops of balsamic cream for a sweet, velvety note.

Looking for other fresh and tasty ideas?

Dive into our gourmet recipes and let yourself be inspired by the spirit of summer! Zucchini with foie gras is an excellent addition to these ideas.