Sage and Creamed Poultry Liver, Chestnut Potato Noodles, Brussels Sprouts

Cook the potatoes well in the potato pot in the oven or as jacket potatoes. Then immediately press hot through the press, this is very quick if you simply cut the potatoes in the middle, put them into the press with the cut surface facing down and press them through, the peel remains in the press and can be easily removed.

Then press the potato mixture through the press again and let it evaporate a little in a wide bowl. Now add the chestnut flour, flour, egg and salt and work into a smooth dough.

Now put some rice flour on the work surface. Shape the dough into approx. 4 cm thick rolls, cut approx. 2 cm thick slices with a sharp knife and form potato noodles on top. Boil the potato noodles in lightly salted boiling water, they are ready when they float up, remove them with a skimmer.

Melt some butter in a pan and fry the potato noodles at medium temperature until they are lightly crispy while turning.

I made chestnut gnocchi yesterday and made a little more batter that I used today. The batter is the same, only the preparation is a little different.

Cut the poultry liver into pleasing pieces. Melt some butter in a pan at medium temperature and sear the liver for about 5 minutes while turning, remove and set aside. Now sauté the garlic and the onion until translucent, add the sugar and caramelize a little.

Now deglaze with the white wine and let it boil down almost completely, now add the poultry stock and the cream and let reduce at medium temperature until the desired consistency is reached. Then season with salt and pepper and turn the stove on to the lowest setting.

Now add the liver and sage, stir once and let simmer for about 5 minutes and season again if necessary.

Clean the Brussels sprouts and cut crosswise on the stalk and then cook the Brussels sprouts in salted water (not too soft), then drain, add a tablespoon of butter and toss in it and season with salt and nutmeg. And then serve with the liver and the potato noodles.