Field salad with turkey liver mousse

Ingredients

• 150 g turkey liver
• 1 Shallot
• 1 apple
• 1 EL Butter
• Salt
• Pepper (freshly ground)
• 10 ml port wine
• marjoram leaves
• 100 ml poultry stock
• 4 sheets white gelatin
• 100 ml whipping cream
• 125 g pickled red beet
• 3 sheets white gelatin
• 200 ml sparkling wine
• 100 g Field salad
• 1 EL chives ribbon
• 2 shallots
• 2 EL balsamic vinegar
• Salt
• Pepper (freshly ground)
• 3 EL oil

Instructions

1. 1.

   Wash, pat dry, clean and dice turkey liver. Peel and core apple; dice both. Sauté liver cubes in hot butter. Add prepared ingredients, season with salt and pepper, add port wine, marjoram, and poultry stock; bring to a boil once, remove from heat, then finely puree.

2. 2.

   Soak gelatin in cold water for 10 minutes, squeeze out excess, stir into still-hot liver mixture and chill until it begins to gel. Whip cream stiffly, fold into the gelling liver mixture, and refrigerate for about 2 hours.

3. 3.

   For the beet gel: soak gelatin in cold water for 10 minutes. Puree red beet. Add the soaked gelatin to a small pot with a splash of water, melt over low heat, stir into beet puree, then mix in sparkling wine. Line a shallow dish with cling film. Pour beet gel into dish and chill for at least 2 hours.

4. 4.

   Wash, clean, rinse, and dry field salad. Peel shallots and dice finely. Whisk vinegar, oil, salt, and pepper; fold in shallot cubes and chives ribbon; taste.

5. 5.

   For serving, cut a spoonful of mousse with a tablespoon, place on plates. Pour beet gel over it, lift the film, slice gel into diamonds. Add gel diamonds and field salad to the mousse and drizzle with salad sauce.