Chicken liver Parfait with mushroom coulis
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Chicken liver parfait's recipe for 8 small individual molds
- 400g chicken livers, trimed and cleaned
- 20 cc double cream
- 1 egg
- 2 egg yolks
- salt and pepper
- a pinch of nutmeg
- a pinch of mixed spices
- Mushroom coulis (sauce):
- 300g button mushroom, thoroughly washed and sliced
- 2 finely chopped shallots
- 20 cc double cream
- salt and pepper
- 30g salted peanuts, quickly panfried
Progression
1) Pre-heat the oven at 180 degrees Centigrade (gas mark6, 350F)
2) Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.
3) Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.
4) As your liver parfait are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.
5) Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, it should be some tiny mushroom bits left).
6) When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauce all around each chicken liver parfait.
And the finishing touch: sprinkle some crushed peanuts on the coulis.
2) Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.
3) Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.
4) As your liver parfait are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.
5) Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, it should be some tiny mushroom bits left).
6) When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauce all around each chicken liver parfait.
And the finishing touch: sprinkle some crushed peanuts on the coulis.
credits photo : © Couet Ivan - A.F.Touch
leave a message or a photo
