Recipes with Walnut

Foie gras terrine

Foie gras from duck or goose is picked in small pieces of approx. 2 - 3 cm, veins and bile are removed. Foie gras is marinated for 2 hours at room temperature in sautées, armagnac, salt and green peppercorns. Foie gras is squeezed into a porcelain terrin

Roasted hake with skins served on corn fry sauce with roasted walnut kernels and lemons

Maize fritters: The corncobs are cleaned and boiled for approx. 6 min. In leachate water. After boiling, cool the flasks in cold water. The kernels from 2 of the flasks are cut and blended with 2 tablespoons of olive oil, a little salt and pepper. Then add 1/2