A minimal, warm dish built from just a few elements: chicken liver, butter, cauliflower and a small side of ferments. The liver is gently pan-fried without heavy browning, and cauliflower is added for the last few minutes so it stays al dente. Sauerkraut plus pickled and fresh cucumber complete the plate.
- 300-350 g chicken liver
- 200 g cauliflower (inflorescences)
- 1-2 tbsp butter
- Smoked salt
- Black pepper
- 3-4 tbsp sauerkraut
- 1 pickled cucumber
- 1 fresh cucumber
Separate the cauliflower into small florets. Trim the chicken liver of any membranes and excess fat and cut into medium-sized pieces if needed.
Melt the butter in a pan over medium heat. Add the liver in a single layer and cook gently, without strong smoking, turning as needed until it is almost cooked through inside (about 7–8 minutes, depending on piece size).
For the last 2–3 minutes of cooking, add the cauliflower florets to the pan. Cook together, stirring lightly so the cauliflower warms through and picks up a bit of colour on the edges but remains al dente with a slight bite. Season with smoked salt and, if desired, black pepper at the end.
Separate the cauliflower into small florets. Trim the chicken liver of any membranes and excess fat and cut into medium-sized pieces if needed.
Melt the butter in a pan over medium heat. Add the liver in a single layer and cook gently, without strong smoking, turning as needed until it is almost cooked through inside (about 7–8 minutes, depending on piece size).
For the last 2–3 minutes of cooking, add the cauliflower florets to the pan. Cook together, stirring lightly so the cauliflower warms through and picks up a bit of colour on the edges but remains al dente with a slight bite. Season with smoked salt and, if desired, black pepper at the end.
