Fried Goose Liver with Chocolate Brioche and Caramelised Chicory
03.05.2017
4 servings
2 medium-size chicories
20 g sugar
150 ml freshly-squeezed cherry juice
2 tablespoons lemon juice
2 tablespoons butter
salt
4 small brioche
ground chocolate (70%)
Remove outer leaves of chicory. Caramelise sugar and douse with cherry juice. Lower temperature; add lemon juice, 1 tablespoon of butter, 5 g salt and the chicory and cover pan with a fitting baking paper. Simmer chicory for about 25 minutes. Turn from time to time.
Cut brioche evenly at the ends. Spread chocolate on one side and coat with powder sugar.
Remove the well done chicory from the cherry liquor, cut into halves and transfer into a pan- cut side down. Add remaining butter (1 TBL) and some of the cherry liquor and fry chicory halves at medium temperature.
Meanwhile caramelise brioche slices with powder sugar. Leave oven door open to observe the procedure because the brioche tends to burn rapidly. Since chocolate is black anyway, the exact grade of caramelisation can best be discerned at the edge of the brioche. As soon as it takes on a darker colour, remove the slices from the oven.
Heat a non-stick pan thoroughly. Salt and pepper the goose liver and fry on both sides for app. 30 seconds without oil, keep warm.
Transfer half chicory on each of the four plates. Place the caramelised slice of brioche besides and top with a slice of fried goose liver, sprinkle with Fleur de Sel. Drizzle with a little cherry-chicory-liquor and serve immediately.