Chicken liver toast with pineapple

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small onion
  • 1 big red pepper
  • 1 jar(s) (850 ml; separation weight: 500 g) Pineapple in rings
  • 600 g Chicken liver
  • 40 g Butter or margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 250 ml Chicken broth (instant)
  • 150 g Crème-fraîche
  • 1/2 bunch Parsley
  • 1/3 potty Thyme
  • 8 discs Buttered toast

Directions

  1. 1

    Peel and finely chop the onion. Pepper clean, wash and also dice. Drain the pineapple on a sieve and collect the juice. Wash the liver and pat dry.

  2. 2

    Heat 20 g fat in a pan and fry the chicken liver in it vigorously. Add paprika, braise briefly and season with salt and pepper. Deglaze with stock, stir in crème fraîche and simmer for about 5 minutes.

  3. 3

    Wash parsley and thyme, dab dry and remove the leaves. Season liver with pineapple juice, salt and pepper and put aside. Heat the rest of the fat in a frying pan and fry the pineapple rings briefly while turning them.

  4. 4

    Roast slices of toast and top each with a slice of pineapple. Spread the liver on top and sprinkle with tyme and parsley leaves. Serve immediately.