Bistro des Z'Artes

Serves 8 persons

Ingredients

1 head frisee salad

2 shallots

100ml olive oil

600g fresh chicken livers

80g butter

30g wholegrain mustard

4 slices stale rustic bread

Salt & pepper to taste

1 glass muscatel wine

1/4 glass of cream

Method

1. Wash & pick the frisee salad & keep on the side.
2. Clean & cut any sinew or fat from the livers.
3. Cut the stale bread slices into small cubes, season & sautee until golden & crunchy in half the olive oil. Keep on the side.
4. In the pan add the rest of the olive oil & the finely sliced shallot. Saute fo a minute.
5. Add the livers on a very high heat and flash fry.
6. add the butter and toss quickly with the mustard.
7. Remove the livers before they overcook & add the muscatel. Reduce until nearly all gone & add the cream. Simmer for a minute & add the livers back in.
8. Toss the salad with the croutons & lay on the livers with some of the sauce drizzled over.
9. Serve immediately with freshly baked bread & a great white wine.