

Ingredients
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2 large slices of foie gras (1 inch thick)
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1 tbsp of liquid honey
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Salt crust
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3 cups of coarse salt
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1 cup flour
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4 egg whites
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3 tbsp of cardamom seeds
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Peppercorns

Preparation
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In a bowl, add the coarse salt, flour and cardamom seeds.
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Mix and add the egg whites and peppercorns.
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Mix again and reserve at room temperature.
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Brush the foie gras with honey.
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In a 4-inch ramekin, cover the bottom of the coarse salt preparation.
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Add the foie gras and cover with the remaining coarse salt.
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Put in a hot oven at 400 F for 15 minutes.
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Break the top of the coarse salt with a spoon and serve with toast.