Cream of Poultry Liver with Pea Mousse and Roasted Hazelnuts

For the chicken liver cream, heat butter in a pan and sear the liver pieces in it all around. Season with salt and pepper. Puree all ingredients with a hand blender, then strain through a hair sieve. Season to taste with salt and pepper. Fill jars or soup bowls halfway with the mixture and place in a large baking dish. Place in the preheated oven and fill the dish with hot water – the jars should be about halfway in the water. Let the chicken liver cream set in a water bath at 160 °C for about 20 minutes.

For the pea foam, sauté diced onion and leek in butter until colorless. Add peas, pour in poultry stock and simmer for 2-3 minutes. Pour in the cream and puree with a hand blender. Now add the brown butter and whisk again.

Remove the bowls of chicken liver cream from the oven and fill each glass with the hot pea foam. Sprinkle with cooked peas and grate the toasted hazelnuts over the top.

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