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Ingredientes
- 1Â 1/2 c. Fromage blanc
- 1 Tbsp. Finely minced chives
- 1 Tbsp. Finely minced parsley
- 1 tsp Finely minced tarragon
- 1Â 1/2 tsp Finely chopped shallot first rinsed in
- Â Â cool water, and dry well
- 1 Tbsp. Extra virgin olive oil
- 1Â 1/2 tsp Red-wine vinegar
- Â Â Salt and freshly grnd pepper
- Â Â Coarse salt
- 2 lb Yukon gold potatoes
- 5 Tbsp. Unsalted butter room temp
- Â Â Butter for molds
- Â Â Salt and fresh grnd white pepper
- 1 lb Chicken livers trimmed, halved
- Â Â Salt and freshly grnd pepper
- 3 Tbsp. Unsalted butter
- 1 Tbsp. Finely minced shallots
- 2 Tbsp. Sherry vinegar
- Â Â Salad greens
- Â Â Salt and freshly grnd pepper
- Â Â Extra virgin olive oil
- Â Â Sherry vinegar
Direcciones
- To make the Herbed Fromage Blanc: In a medium bowl, whisk together the fromage blanc, herbs, shallot, extra virgin olive oil, and vinegar. Season with salt and pepper. Store in an airtight container, refrigerated, up to 2 hrs before serving.
- To make the Potato Cakes: Heat oven to 400 degrees. Spread an even 1/2-inch-thick layer of coarse salt in the bottom of an ovenproof skillet large sufficient to hold the potatoes. Arrange potatoes in the skillet. Place skillet in the oven, and bake 1 hour 10 min; the potatoes should give easily when squeezed. Remove potatoes from the skillet, and let cold 5 min.
- While the potatoes are cooling, arrange six double layers of foil (each about 4-inches square) on a baking sheet. Butter six 3- by 3/4-inch round ring molds; place one on each square of foil.
- To get the best texture from the potatoes, you must work with them while they're warm. Peel the potatoes, and place in a wooden bowl. Add in 4 Tbsp. butter, and crush the potatoes; season with salt and pepper. Spoon the potato mix into the molds, mounding them a little on the tops. Place a large saute/fry pan over medium heat. Add in the remaining Tbsp. butter, and cook till warm. Lifting the foil squares, transfer potato cakes to pan, and invert cakes into warm butter. Cook cakes on both sides just till golden brown, about 3 to 5 min per side. Return the cooked cakes to baking sheet to keep hot.
- To make the Chicken Livers: Rinse the chicken livers under cool running water, and pat them dry between paper towels. Season with salt and pepper. Heat 1 Tbsp. butter in a saute/fry pan over high heat. When the butter is warm, add in livers. Cook 2 min on one side. Turn over, and immediately add in the shallot; cook 2 min more. Add in vinegar, and boil 1 minute. Remove pan from heat. Reduce heat to low, and return pan to heat with remaining 2 Tbsp. butter.
- To assemble the Salad: Place salad greens in a large bowl, and season with salt and pepper. Dress with a little extra virgin olive oil and vinegar. For each serving, place a spoonful of fromage blanc on top of a warm, crisp potato cake, and adorn the fromage blanc with the chicken livers. Drizzle the chicken livers with the pan sauce, and put a small mound of salad on the other side. Serve.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 501 | |
| Calories from Fat 323 | 64% |
| Total Fat 36.67g | 46% |
| Saturated Fat 20.92g | 84% |
| Trans Fat 0.05g | |
| Cholesterol 342mg | 114% |
| Sodium 173mg | 7% |
| Potassium 830mg | 24% |
| Total Carbs 27.75g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.99g | 1% |
| Protein 16.45g | 26% |
