Name: Salt Preserved Fat Liver
Prep time: 30 min
Cook time: 450 min
Total time: 480 min
Yield: 6 Servings
Ingredients: 700 g Fresh fat liver; 1 g Flower of salt; 500 g Coarse salt; 5 tsp 5 berry pepper; 1 cl Chestnut(s) alcohol

Description

This salt preserved fat liver is a true delicacy, perfect for the end of year holidays or an appetizer worthy of the name. The salt preservation technique, although requiring a little patience, offers an incomparable melting texture and delicate taste. I particularly like using Noirmoutier salt for its subtle fragrance that enhances the fat liver. It is a dish that always impresses my guests and is easily prepared with the Thermomix®. Feel free to accompany it with toasted country bread and a glass of sweet wine for optimal tasting. A real delight!

Ingredients (5 ingredients)

700 g Fresh fat liver

1 g Flower of salt

500 g Coarse salt

5 tsp 5 berry pepper

1 cl Chestnut(s) alcohol

Preparation (7 steps)

Fat liver preparation

Take a fresh fat liver of about 700g. Devein it gently by hand. This step is crucial to obtain a melting texture.

Initial seasoning

Thermomix® Setting

5 sec/Speed 8

In the Thermomix bowl, mix 1 g of flower of salt and 5 pepper berries. Mix 5 Sec./Speed 8 to obtain a homogeneous mixture. Sprinkle this mixture on the deveined fat liver.

Reconstitution and final seasoning

Reconstitute the fat liver and season it again with the mixture of flower of salt and pepper. Then add 1 cl of chestnut alcohol.

Terrine preparation

Surround the fat liver with a strip of gauze. In a terrine, place a layer of Noirmoutier coarse salt (about 500g). Place the wrapped fat liver in the terrine and completely cover it with coarse salt.

Refrigeration

Place the terrine in the refrigerator for 7h30 (450 minutes). Adjust the time according to your preferred texture.

Final rest

Remove the terrine from the refrigerator and remove the fat liver from the salt. Place it back in the refrigerator and let it rest for at least 30 minutes.

Service

Remove the gauze to serve. Cut beautiful slices of fat liver and enjoy.

Finished cooking? Great! 🎉

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About this recipe

Salt preserved fat liver is a dish that evokes for me the Christmases of my childhood, spent on my grandparents' farm in Dordogne. My grandfather, an outstanding cook, always prepared an exceptional salt-preserved fat liver, the taste of which still haunts me. This is not quite his recipe, but it comes close and the use of the Thermomix® greatly facilitates certain steps. The quality of the fat liver is paramount. Choose a fresh fat liver, duck or goose according to your preferences. A good fat liver should be firm to the touch, a beautiful ivory color and without too many visible veins. The flower of salt, with its delicate crystals, brings a touch of finesse and subtle crispness. The 5 berry pepper, meanwhile, offers a mixture of complex aromas: black pepper, white pepper, pink peppercorns, coriander and allspice. It enhances the taste of the fat liver without masking it. Chestnut alcohol, finally, is an optional ingredient but which, in my opinion, brings a very pleasant warm and autumnal note. It can be replaced by cognac or port. The use of the Thermomix® is particularly useful for mixing spices. The mixing function allows you to obtain a fine and homogeneous powder that perfectly coats the fat liver. Be careful not to mix for too long, otherwise the pepper may become bitter. Deveining the fat liver is a delicate but essential step. Take your time and use small tweezers to remove the veins without damaging the liver. If you are not comfortable with this step, ask your butcher to do it for you. The salt preservation time is indicative. The longer you leave it, the firmer the fat liver will be. Personally, I prefer a melting texture, so I scrupulously respect the indicated time. Of course, you can vary the pleasures. For a spicier version, add a pinch of Espelette pepper to the salt and pepper mixture. For a more fragrant version, incorporate a few juniper berries or orange zest. It is difficult to propose a vegetarian or vegan version of this dish, because the fat liver is the main ingredient. Salt preserved fat liver is ideally enjoyed on slices of toasted, lightly buttered country bread. Accompany it with onion, fig or quince chutney. A glass of natural sweet wine, such as a Sauternes or a Monbazillac, is the perfect match. It can also be served with a lightly vinegared green salad to counterbalance the richness of the fat liver. Salt preserved fat liver can be stored in the refrigerator for several days, wrapped in cling film. It is best to prepare it a few days in advance so that the flavors fully develop. It can also be frozen, but the texture may be slightly altered.

Salt Preserved Fat Liver

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Description

Ingredients (5 ingredients)

Preparation (7 steps)

Fat liver preparation

Initial seasoning

Reconstitution and final seasoning

Terrine preparation

Refrigeration

Final rest

Service

Finished cooking? Great! 🎉

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