Chicken liver paté, fermented carrot and tarragon oil

 

Finely slice 75 g carrot, cut into long matchsticks and put in a clean jam jar.

Bring 250 ml water to the boil, with 1 tbsp salt and 1 tsp cumin and pour over the carrots. Close with the lid and ferment for 5 days

Blanche the leaves from 6 twigs of tarragon 10 sec, them cool in ice water, dry and blend with 40 ml grapeseed oil. Sieve and reserve

Sweat 1 small minced shallot and 1/2 minced clove of garlic 5 mins in 25g butter

Turn up the heat, add 150g cleaned chicken livers and brown them on all sides

Deglaze with 20 ml cognac and simmer for another min

Transfer to the blender, together with 20 ml double cream, 45g soft butter, salt, pepper and a pinch of nutmeg

Blend well, then whisk airy with another 65g soft butter and transfer to a piping bag.

Take a 2 cm slice of brioche, cut out two soldiers from 2,5 x 6 cm. Brush on all sides with olive oil and toast them in a 180°C oven for about 8-10 mins. till nicely brown

Serve as shown, with drops of the tarragon oil

(Recipe by Benjamin Lins in Delicious Magazine)

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