Serves: 4 • Prep: 1 hour • Cooking: 35 minutes • Difficulty: medium
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Ingredients
- Chicken livers: 300 g
- Shallot: 50 g
- butter: 20 g
- Cognac: 2 cl
- Thyme, garlic, bay leaf
- Button mushrooms: 300 g
- Onion: 100 g
- White wine: 5 cl
- Moutarde à la figue Pommery®
- Chopped tarragon: 1 tsp
- Egg: 1
- Brick pastry sheet: 1
- Olive oil: 5 cl
Optional:
- Green salad
- Fig mustard vinaigrette: 4 cl
- Fresh figs: 4
Method: Samosas with Gratin Stuffing and Fig Mustard
Gratin stuffing:
- Remove the nerves and gall if necessary from the chicken livers.
- Heat a non-stick frying pan with a little olive oil. Quickly brown the chicken livers with the chopped shallot, thyme, garlic and bay leaf.
- Flambé with cognac. Cool. The livers should remain very pink.
- Chop finely. Adjust the seasoning.
Mushroom duxelles:
- Sweat the chopped onion with the thyme, garlic and bay leaf.
- Add the washed mushrooms cut into quarters.
- Deglaze with white wine.
- Sweat until the liquid evaporates.
- Cool, and chop finely.
- Mix the chicken liver gratin stuffing, the mushroom duxelles, the fig mustard, the chopped tarragon, and the raw egg.
- Cut the brick pastry sheets into 4 cm wide strips and brush with olive oil.
- Place 15 grams of stuffing on each strip.
- Fold into equilateral triangles to form the samosas.
- Brown with olive oil. Serve crispy with fig mustard Pommery®.
