Lamb's lettuce with poultry liver

Ingredients for 4 servings:

• 200 g lamb’s lettuce
• 1 frisée lettuce, the light leaves
• 300 g poultry liver(s)
• 1 tbsp butter
• Salt and pepper, white
• 1 pinch(s) spice mix (pie spice)
• 4 cl sherry
• 3 tbsp sweet cream
• 2 shallots
• 1 clove(s) garlic
• 100 g crème fraîche
• 2 tbsp olive oil, cold squeezed
• 1 tbsp vinegar (sherry vinegar)

Instructions

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

Wash the lamb’s lettuce and frisee lettuce, spin dry, and tear the frisee lettuce into small pieces. Clean and wash the liver and pat dry with kitchen paper. Melt butter in a pan and brown the liver pieces all over. Sprinkle with salt, pepper, and pâté seasoning. Add the sherry and cream, stir, and bring to a boil until light and creamy. Peel and finely chop the shallot and press the garlic clove through a press. Mix the crème fraîche, oil, and vinegar until smooth. Season the sauce with salt and pepper. Add the shallot and garlic. Arrange the lamb’s lettuce and frisee lettuce on 4 plates and pour the sauce over them. Place the still-warm chicken liver in the center and fill it with its sauce. Serve with fresh baguettes.