Gourmet recipe of Seared Zander with Duck Foie Gras

Type : Flat;

For 4 persons;

Ingredients :
A 3kg of  zender
5 slices of foie gras quality A
4 ceps
balsamic vinegar

Preparation:
Wash fish fillets
Peel the mushrooms and wash sponge
Dress and cook the fish skin side down on low heat
Put the mushrooms to the pan, add the foie gras and icing sugar
Remove the livers of fish, reserve mushrooms

Deglaze the pan with balsamic vinegar and reduce

Serve the fish with the liver, mushrooms and sprinkle the sour fish sauce

You can eat the Gourmet recipe of Seared Zander with Duck Foie Gras