Fried Chicken Liver with Baked Potato Rosettes
- For the baked potato rosettes
- 750 grams starchy potatoes
- 50 grams butter
- 2 egg yolks
- 2 tablespoons butter
For the fried liver, peel the onions and cut into rings. Trim the livers, rinse, pat dry, season with salt and pepper, and coat with flour. Heat 4 tablespoons oil in a pan and fry the onion rings with stirring. Take out onions from the pan and drain on kitchen paper. Drain the onion drippings from the pan. Heat the remaining oil and butter in the same pan and fry the livers for 2-3 minutes per side.
For the baked potato rosettes, peel the potatoes and cook in salt water for 25 minutes. Drain and let cool slightly.
Press potatoes while still hot through a potato ricer. Combine the mashed potatoes with butter and egg yolks. Season with salt, pepper and nutmeg.
Place the mashed potato mixture in a pastry bag with a large star tip and pipe out in the form of rosettes baking sheet lined with parchment paper. Brush the rosettes with melted butter and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for 8-10 minutes until golden yellow.
Serve the fried liver and onions with the baked rosettes.