Description
This dish is made on the basis of the recipe from the latest issue of the magazine "Gastronom", I only replaced 2 main ingredients, but it turned out not worse. Try it, I think it is perfect for new year's table.
Ingredients
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Chicken liver
500 g
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Vinegar
-
Drain
2 piece
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Gelatin
10 g
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Brandy
50 ml
Cooking
set of products
Plum cut in pieces (skin removed),
shredded in a blender, then rubbed through a sieve,
add half of the brandy.
Soak gelatine in 3 tbsp cold water, then heated in a water bath, add the remaining brandy, mixed with plum puree, whisk, cooling, stirring regularly and not allowing them to harden.
The liver is rubbed with salt and white pepper. Finely chopped bacon (in the original duck fat) to melt on a hot pan, fry until greaves, remove them. The fat in small portions to put the liver and fry both sides, turning regularly, until cooked
Ready liver put in a bowl, drizzle with balsamic vinegar, cool. Cake pan vystelit foil, sprinkle the bottom of the pepper, put half of the liver, then puree: plum, gelatin, the remaining liver.
Pour the remaining in a pan with fat, sprinkle with pepper, cover with wrap and place in the fridge for 3 hours.
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