Description
Hot dish a La carte in feed: sauteed chicken liver on potato "pillow" under creamy-vegetable sauce.
Ingredients
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Potatoes
300 g
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Chicken egg
1 piece
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Flour
20 g
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Chicken liver
200 g
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Soy sauce
2 Tbsp
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Butter
1 Tbsp
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Nutmeg
1 pinch
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Zucchini
100 g
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Carrots
100 g
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Onion
1 piece
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Salt
-
Allspice
-
Cream
150 ml
Cooking
Potatoes RUB on a grater for carrots in Korean, a little squeeze. Add the egg and flour, mix well.
Molds for tartlets well lubricated with oil and evenly spread the grated potatoes. Bake in the oven at 180 degrees for 20 minutes until Golden.
Chicken liver wash well, coarsely chop and marinate in soy sauce and nutmeg duty for 10 minutes.
In a pan melt the butter and fry the liver until cooked. Remove from heat and keep warm.
Vegetables cleaned, cut into small cubes and fry in butter from cooking the liver.
Add salt-pepper to taste, pour the cream and boil until thick.
On potatoes to put 2-3 piece of liver and pour the hot sauce.
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