Chicken liver with Chinese cabbage

Ingredients for 2 servings:

• 500 g poultry liver(s)
• 375 g leek
• 500 g Chinese cabbage
• 2 tsp peppercorns, green, pickled
• 50 g cashew nuts, salted, if desired
• 3 tbsp olive oil
• salt and pepper
• 2 tsp, leveled mustard, medium hot or 1 tsp hot
• 100 g crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes fast

Trim the leek, cut the white and light green parts into rings. Clean the liver, and crush the peppercorns in a mortar. Roughly chop the nuts. Heat the oil and sear the liver on both sides, not too long, but until crispy. Sprinkle a large piece of aluminum foil with salt and pepper and wrap the fried liver in it. Sauté the vegetables in the remaining hot fat for 5 minutes, stirring occasionally. Season with salt and pepper. Add the mustard, crème fraîche, and green peppercorns. Simmer until thickened. Arrange the liver on top of the vegetables, drizzle with the sauce, and sprinkle with the nuts. Serve with baguette.