Zest ½ of the lemon and then squeeze the juice
Carefully mix the drained preserved penny bun mushrooms with the yoghurt and then add the lemon juice and zest
Cut the foie gras into cubes (about 3cm wide); leave them to sit at room temperature so that they soften. Then, roughly shape each cube into a ball.
Add the Port and season them with a lot of salt and pepper, leave them to marinate in the fridge for 6 hours. Then roll them in flour.
Wrap the kadaïf angel hair around the pieces of foie gras and shape into a ball
Heat the oil in the fryer to 160°C
Dip the fritots in the fryer for a few minutes and until they brown.
Remove with a skimming ladle, place on absorbent paper. Season again
Place the fritots on the Iceberg leaves and serve immediately with the creamy penny bun mushroom sauce for dipping
