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Roasted Goose Liver on Oak Leaf Salad
Ingredients for 6 people :
4 tablespoonsful of wine vinegar,
8 tablespoonsful of grape pips oil,
1 thinly sliced shallot ,
250 millilitres of unsweetened apple juice,
1 tablespoonful of English mustard,
salt, pepper.
2 soup spoonsful of chervil peeling,
a pinch of chives .
Pass in the robot all the ingredients of the vinaigrette (or dressing),
Cook the lentils: to make them boil ½ hour in a unsalted water ,
drain and sprinkle immediately with the ¾ of the vinaigrette or dressing,
Put the slices of goose liver on a plate ,
Pass under the salamander (oven at maximum intensity) , 30 seconds on each side.
Dressing of the plate :
Put on a bed of oak leaf salad the slices of liver,
Garnish with a spoonful lentils,
Sprinkle the whole with the remainder of vinaigrette ,
garnish with the peelings of chervil and some blades of chives.
Wine recommendation : We strongly recommend you to serve with a Gewurztraminer,
Ingrédients :
- 6 slices of goose liver or, failing this, duck liver of 50 G each one
- 180 grams of green lentils
- 1 oak leaf salad
Préparation:
Vinaigrette or dressing :
Trimming :
a pinch of chives .
Mode of preparation :
Dressing of the plate :
Wine recommendation : We strongly recommend you to serve with a Gewurztraminer,
And enjoy your meal! ! ! !
The recipe of Roasted Goose Liver on Oak Leaf Salad
courtesy Association du Tourisme 68, in
[Warm Starters]
[Cold Starters]
[Meat Dishes]
[Fish Dishes]
[Regional Dishes]
[Warm Sweets]
[Cold Sweets]
[Pastry]
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