Chicken Liver Roll
Description
I invite you to learn about it. Serve with herbs and sauce.
Instructions
- 1
Step 1
Make the mousse. In olive oil, sauté the finely chopped onion until soft. Then combine it in a saucepan with cranberries, honey, and wine. Simmer the ingredients for 20 minutes over low heat. At the same time, soak the gelatin in water. Purée the ingredients with a blender.
- 2
Step 2
Add the gelatin water to the cranberry mixture. Mix. Line the baking sheet with foil. Pour a thin layer of mousse into it. Leave it in the refrigerator for 1–2 hours.
- 3
Step 3
Meanwhile, work on the pâté. Finely chopped onion, celery, and grated carrot, sauté in olive oil and butter until cooked through. Soak the liver in milk in advance for 2–4 hours. Then dredge it in flour and fry in oil for 3 minutes. Add thyme and grated juniper berries to the liver.
- 4
Step 4
After that, blend the sautéed vegetables with the liver in a blender. Add butter, a hard-boiled egg that has been chopped, and salt. Blend the mixture again.
- 5
Step 5
From the prepared pâté, shape a sausage. Wrap it in plastic wrap. Refrigerate for 1–2 hours.
- 6
Step 6
Once everything has rested in the refrigerator, remove the mousse. Place it on plastic wrap on a bamboo mat. Place the pâté sausage alongside it.
- 7
Step 7
Form the roll, pressing it firmly with a bamboo mat covered in plastic wrap.
- 8
Step 8
Put the roll back in the refrigerator for another couple of hours. Then serve the dish, cut into slices.