Chicken Liver Mousse and Fried Apples
2 hours Recipe Yield:
300 g Difficulty:
Medium recipe
Chicken liver mousse and fried apples - a recipe from French cuisine, a delicate airy and aromatic mousse made from chicken liver, wine, and in addition aromatic fried apples. The apples add the final flavor to the mousse; they open up the chicken liver, giving it a richer flavor. Preparing the mousse is absolutely not difficult and in just 2 hours you will be enjoying this amazing dish made from such simple ingredients.
Recipe Ingredients
Cooking Recipe
The recipe for chicken liver mousse and fried apples is very simple. Finely chop the onion, melt 1 tbsp in a frying pan. butter. Place onion, finely chopped garlic, bay leaf and thyme in a frying pan with butter. Fry until slightly golden, then remove the herbs and transfer the onions to a food processor.
Place chicken liver in the pan where the onions were fried, add 1 tbsp. butter. Fry the liver on all sides until golden brown, then pour in the wine, you can add two sage leaves. When everything boils, remove the liver from the heat and let it stand for 5 minutes, and then use a slotted spoon to transfer the liver to the onion in a food processor.
Place the remaining wine in the pan over high heat and simmer until 2 tbsp remains. Then pour the wine into a food processor with the onions and liver, add salt, pepper and puree everything. Add the rest of the softened butter and beat everything into a homogeneous mass.
To make the texture of the mousse more uniform, it should be rubbed through a sieve.
Transfer the finished mousse into serving bowls, cover with cling film and place in the refrigerator to set for 1 hour.
While the mousse hardens, prepare the apples. Slice the apples, not too thin. In a non-stick frying pan, fry the apples in butter with the addition of thyme. Place the fried apples and let cool. Serve mousse with croutons or crackers.