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Receta Chicken Liver And Shiitake Custard With Edamame Sauce

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Cost per serving $3.72 view details


  1. Set up a steamer. Place livers and Large eggs in a food processor. Mix and add in the cream while moving. Season. Pour mix into a large mixing bowl. Mix in mushrooms, chives, edamames and truffle oil. Cook a little bit in the microwave to check seasoning. Ladle mix into rice bowls. Place in the steamer for 25 to 30 min or possibly till custards are set.
  2. For the Edamame Sauce: In a warm sauce pan, coat with oil and soften onions and garlic, about 3 min. Season. Add in chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add in the edamames and cook till soft, about 15 min. Don't over cook for they will darken. Check often. During the last minute, add in the spinach. Immediately transfer to a blender and blend at high speed. Add in the butter, blend and check for seasoning. Fold in the juice and reserve warm.
  3. For Plating: Place bowl on doiled plate. Ladle sauce on top of warm flan to completely cover. Drizzle with a little truffle oil.
  4. This recipe yields 4 servings.
  5. Suggested Wine: Morgon, Cuvee Unique Vieilles Vignes, 1997


Nutrition Facts

Amount Per Serving %DV
Serving Size 317g
Recipe makes 4 servings
Calories 334  
Calories from Fat 224 67%
Total Fat 25.45g 32%
Saturated Fat 11.76g 47%
Trans Fat 0.05g  
Cholesterol 252mg 84%
Sodium 289mg 12%
Potassium 619mg 18%
Total Carbs 10.23g 3%
Dietary Fiber 4.1g 14%
Sugars 2.35g 2%
Protein 17.37g 28%
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