John Myers
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Fruity Chicken Liver & Press Potatoes
The perfect fruity chicken liver & press potatoes recipe with a picture and simple step-by-step instructions.
for the press potatoes
- 4 medium-sized Potatoes
- Salt and pepper
for the chicken livers
- 1 small Spring onion
- 2 slices Cooked ham
- 1 tablespoon Clarified butter
- 350 g Chicken liver
- 350 g Flour
- 350 g Salt and pepper
for the sauce
- 1 whole Orange
- 1 Glass Noilly Prat
- 1 Glass Vegetable broth
- 1 big piece Ice cold butter
for decoration
- 1 big piece Balsamic cream
- 1 big piece Grapes blue + white
preparation
- Boil the potato in the skin until soft – cut the spring onion and ham into small pieces – wash the liver, pat dry, clean and dust it with flour – peel the orange thickly with a sharp knife and then fillet it, catching the juice – cut the grapes in half and if there are seeds in them are remove
preparation
- Roast the onion and ham strips in clarified butter – roast the liver with the onion / ham mixture – deglaze the whole thing with noilly prat – add the orange juice and some vegetable stock – season with salt and pepper and a pinch of sugar – cover about 5-10 Let it steep for a minute on the smallest flame (depending on the size of the liver pieces)
- Finally bring the sauce to a simmer again and then assemble with ice-cold butter – add the orange fillets
serve and decorate
- Press the potatoes together with the skin through the press onto the preheated plate (GREAT! The skin stays in the press !!!) season the potatoes with salt and pepper
- Serve the liver with the sauce next to it – sprinkle the grapes and some green spring onion rolls on top – decorate with dark balsamic cream
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