Description
Very fond of such salads. A lot of greenery, warm the liver and give a special touch cubes of cranberry jelly.
Ingredients
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Lettuce
50 g
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Chicken liver
200 g
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Flour
1 Tbsp
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Olive oil
1 Tbsp
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Salt
-
Black pepper
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Gelatin
1 piece
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Berry sauce
80 ml
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Water
20 ml
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Olive oil
3 Tbsp
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Mustard
0.5 tsp
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Lemon juice
1 tsp
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Salt
-
Black pepper
Cooking
1. For the filling, mix the butter with mustard. lemon juice, salt and pepper. Disc of gelatine to soak in cold water.
2. Cranberry sauce mixed with water, bring to boil, remove from heat. Squeeze the gelatine, add to the sauce and give it a completely dissolved. Pour the mixture into a silicone form, put into the refrigerator until fully cured.
3. Lettuce wash, dry. Cubes of jelly out of the molds. I have these cubes cut into 4 pieces.
4. On a plate put the salad leaves. The liver season with salt and pepper, to pyrovate in flour. In a pan heat the oil, fry the liver on both sides until Golden brown.
5. Put the warm liver
6. Then jelly cubes, it is desirable that the jelly did not touch the warm liver. At the end pour the salad dressing. Bon appetit!
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