Recipes

4 slices of goose liver

1 small leek

4 medium-sized carrots

4 lasagne sheets

40 g flour

40 g butter

1 small onion

500 ml milk

salt, pepper, nutmeg

10 ml Pernod

5 g saffron threads

20 ml stock

4 slices of Black Forest ham (dry in the oven at 80°C for 20 minutes)

For the pasta dough:

430 g flour

3 eggs

3 egg yolks

50 g semolina

1-2 tsp olive oil

salt

Making lasagne sheets
Mix the flour with the semolina and sieve onto a work surface. Make a well in the middle and pour in the eggs and salt. Whisk the eggs and salt, adding a little flour at first and gradually working more and more into the dough. Knead the dough until you have a ball of dough that needs to rest in the fridge for about an hour. Then press the dough through a pasta machine, first on the highest setting, then getting smaller and smaller. When the dough is wafer-thin, cut into rectangular slices and place between two damp cloths until ready to blanch.

Make the sauce
Dissolve the saffron threads in the stock. Cut the onion into small cubes and sauté in the butter until colorless. Dust in the flour and allow everything to sweat over a low heat without coloring. Gradually add the milk. Allow to cook for about 10 minutes so that the flour taste is lost. Pass the sauce through a sieve and season to taste with salt, pepper and nutmeg. Finally, season with Pernod and the saffron.

Cut the leeks and carrots into strips and blanch briefly in boiling, salted water. Boil the lasagne sheets. Fry the slices of foie gras in a pan with a little fat and arrange on the plate with the vegetables and lasagne sheets. Garnish with the saffron sauce and toasted ham crumbs.

Recipe by Josef Fehrenbach, Waldhotel Fehrenbach, Hinterzarten