Sturgeon Livers with Pomme Puree – Attilus Kaviar N
1. Cut the potatoes into large even sized pieces, place in a medium sized pan and leave under a cold running tap for 5 minutes to remove the excess starch. 2. Place the pan on a heat and season the...
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Cooking tools:
- Potato ricer
- Truffle slicer
- Wooden spoon
- Nonstick skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Serving bowl
Ingredients
- Maris piper peeled - 400g
- Milk - 2 tbsp
- Slightly salted butter cut into cubes - 150g
- Cloves of garlic sliced - 2
- Olive oil - 1tbsp
- Butter - 2tbsp
- Salt
- pepper
- Oil - 1 tbsp
- Butter - 1 tbsp
- Sprouting broccoli florets - 100g
- Whole truffle - 20g
- Truffle oil for drizzling - 1tbsp
- Fresh sturgeon livers - 200g
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