Pan-Seared Foie Gras with Corn Velouté & Salsa Verde

• Cook the Foie Gras:
  Cut two slices of Foie Gras from a raw lobe. Season both sides with salt and pepper, then sear for 2–3 minutes on each side in a hot pan, without adding fat.
• Prepare the corn velouté:
  In a blender, combine the corn, lemon juice, Tabasco and a pinch of salt. Blend until smooth, then strain through a fine sieve or chinois.

Prepare the Salsa Verde

• Bring 150 g of lemon juice to a boil, then whisk in the agar-agar.
• Boil for one minute, then add the remaining lemon juice.
• Let the mixture set in the fridge for about one hour.
• Once gelled, blend it with the basil, parsley and coriander until smooth and vibrant.
• Strain again if needed for a silky texture.

Assembly & Presentation

• Pour the corn velouté into a deep plate.
• Place the seared Foie Gras slice on top.
• Add a streak of salsa verde across the dish.
• Finish with a few grilled corn kernels and fresh coriander shoots.