Fried Chicken Liver with Leek Cream
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
3
Description
This recipe was shared with us by John Smith.
Ingredients
- Chicken Liver - 4.2 oz
- Cauliflower - 3.5 oz
- Butter - 1.4 oz
- Ghee - 0.4 oz
- Potato - 7.1 oz
- Leek - 1 piece
- Chicken Broth - 17 fl oz
- Marsala - 3 fl oz
- Vanilla Pod - ¼ pieces
- Green peppercorns - 4 pieces
- Bay leaf - 1 piece
- Scallions - 0.7 oz
- Milk - 7 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the vegetables. Separate the white part of the leek and slice it, and slice the green part separately.
Step 2
Thoroughly wash the potatoes with a brush, peel them, and soak them in cold water to prevent browning. Keep the peels and cut them into small pieces.
Step 3
Remove the core from the head of cauliflower. Break the cauliflower into florets and finely chop the core.
Step 4
Place potato peels, the green part of the leek, and finely chopped cauliflower stalk into a pot. Pour in 1 liter of cold water, add whole peppercorns, bay leaves, and salt. Bring to a boil and simmer for 25–30 minutes. The finer the vegetables are chopped, the quicker the broth will cook.
Step 5
Divide the cauliflower into florets and blanch in boiling water for 2 minutes.
Step 6
Cut the potatoes into small cubes (to cook them faster).
Step 7
Clean the liver of membranes and blood vessels.
Step 8
Chop the white part of the leek. Melt 20–25 g of butter in a deep skillet or saucepan, add the leek, and sauté for 2–3 minutes until softened.
Step 9
Add the potatoes to the leek. Using a knife, scrape the seeds from a quarter of a vanilla pod and add them to the pan as well. Stir and cook the potatoes with the leek for another 2 minutes, stirring continuously.
Step 10
Pour 500 ml of the broth that has been prepared by this point into the skillet, carefully ladling the liquid through a sieve (no scraps or peels should enter the skillet). Simmer the vegetables in the broth for 20-30 minutes, until fully cooked.
Step 11
Add the milk, heat everything together, season with salt and pepper, and remove from heat. Blend the vegetables with an immersion blender until smooth, then pass through a sieve to achieve a uniform, delicate cream consistency.
Step 12
Sauté the liver in clarified butter until golden brown. Once the liver is seared, add 10 grams of butter to the pan, let it melt, and continue to cook the liver, stirring, for another 2 minutes.
Step 13
Using a slotted spoon, remove the liver from the skillet, then add the cabbage to the skillet and sauté, gently stirring and trying to keep the florets intact, in the remaining fat from the liver, until the cabbage is golden brown.
Step 14
Return the liver to the skillet, add the chopped green onions (including the white roots), and sauté together with the cabbage for about 1 minute. Then remove from the skillet.
Step 15
In the remaining oil and juices in the skillet, add a bit more butter and pour in half of the marsala or port wine. Allow it to reduce nicely, scraping up all the browned bits from the bottom of the pan. Then, pour in the remaining alcohol, stir, and let the sauce reduce until it reaches a syrupy consistency.
Step 16
To serve, spread the leek puree on the bottom of a deep plate. Top it with pieces of liver and cauliflower. Add the juices from the liver to the sauce, mix, and drizzle the sauce over the finished dish.
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