Sturgeon Livers with Pomme Puree
Sturgeon Livers with Pomme Puree, Sprouting Broccoli, Toasted Garlic and Truffle 1. Cut the potatoes into large even sized pieces, place in a medium sized pan and leave under a cold running tap for 5...
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Cooking tools:
- Potato ricer
- Truffle slicer
- Saucepan
- Nonstick skillet
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
- Stove
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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