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  • Chicken Liver And Shiitake Custard With Edamame Sauce

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    Chicken Liver And Shiitake Custard With Edamame Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb fresh chicken livers
    • 5 x egg yolks
    • 1 c. heavy cream
    • 1 c. minced shiitake mushrooms sauteed with
    • 1 tsp chopped shallots
    • 2 Tbsp. minced chives
    • 1/2 c. edamames
    • 1 Tbsp. white truffle oil Salt to taste Freshly-grnd white pepper to taste
    • 1 Tbsp. canola oil
    • 1 med yellow onion roughly minced
    • 1 Tbsp. chopped garlic
    • 2 c. chicken stock or possibly low-sodium canned
    • 1 c. edamames
    • 1 c. spinach leaves
    • 2 Tbsp. butter cool and in pcs Juice of 1 lemon Salt to taste Freshly-grnd black pepper to taste

    Directions

    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

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