Chicken Liver gratin
Author: Michel Roux Jr
Serves: 4
Ingredients
- 400g fresh chicken livers
- 1tbsp vegetable oil
- 2 shallots, chopped
- 2 tbsp chopped flat leaf parsley
- 1 tbsp butter
- 220ml double cream
- 160g cooked basmati rice (about 65g raw)
- grated zest of 1 lemon
- 3 tbsp grated Gruyère cheese
- 2 egg yolks
- 3tbsp grated Parmesan cheese
- Salt and freshly ground black pepper
Method
- Trim the livers of any sinew and green bits.
- Season them with salt and pepper.
- Heat the oil in a frying pan.
- Add the livers and sear them over a high heat, then add the chopped shallots, parsley and butter.
- Cook briefly, then remove the pan from the heat while the livers are still slightly under cooked and moist.
- Divide the contents of the pan between four individual gratin dishes or tip everything into one big dish.
- Preheat the oven to 220C/Gas 7 and heat up your grill.
- Pour the cream into a small saucepan and bring it to the boil.
- Add the rice and the lemon zest and simmer for 4–5 mins, then season.
- Take the saucepan off the heat and mix in the Gruyère and egg yolks.
- Pour the cream mixture on to the livers and sprinkle over the Parmesan.
- Put the gratin in the hot oven for 5 mins, then finish it under a grill until beautifully golden on top.
- Serve at once.
