Recipe CHICKEN LIVER FRITTERS, remoulade celery and St-Rémy® Brandy - Epicureans
www.remycointreaugastronomie.com
Cover the chicken livers with St-Rémy® Brandy, season with Fleur de sel, add a spoonful of mustard and leave to marinate. The mayonnaise: put the egg yolk and the spoonful of mustard in a bowl and...
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Cooking tools:
- Kitchen scale
- Mixing bowl
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- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Jigger
- Deep fryer
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- Plate
- Slotted spoon
Ingredients
- 20 cl St-Rémy® Brandy 40%
- 200 g chicken livers
- 250 g celeri ball
- 1 Granny Smith apple
- 50 g fritter dough
- 1 egg yolk
- 10 g mustard
- 40 g olive oil
- 2 cl white balsamic vinegar
- Sprigs of chervil
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