Sturgeon Livers with Pomme Puree – Attilus Kaviar S

Name: Sturgeon Livers with Pomme Puree – Attilus Kaviar S
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 and pepper to taste; 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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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. P

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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 and pepper to taste
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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