Potato Pancakes with Mushroom Chicken Liver Ragout

Ingredients

• 1 kg potatoes
• 1 tbsp Cornstarch
• oil for frying
• 100 g grated Gruyère cheese
• Salt
• pepper from the mill
• 500 g chicken livers (cleaned)
• 2 tbsp oil for sautéing
• 5 tomatoes
• 500 g mushrooms (e.g., button and chanterelles)
• 2 Garlic cloves
• 1 finely sliced sage leaf
• sage leaf for garnish

Instructions

1. 1.

   Wash, peel, and grate the potatoes (or spiralise into thin long strips), drain well and mix with cornstarch; shape small potato pancakes. In a deep fryer, fry portions in hot oil until golden‑yellow, drain on paper towels. Place finished pancakes on a parchment‑lined tray. Sprinkle lightly with salt, top with cheese, and bake at 130 °C for about 15 minutes to keep warm while the cheese melts.

2. 2.

   Meanwhile wash, pat dry, clean, and trim the chicken livers. Wash, rinse, blanch tomatoes briefly, cool, peel, quarter, and dice finely. Clean and finely chop the mushrooms.

3. 3.

   Peel the onion and garlic. Dice the onion and crush the garlic with a press.

4. 4.

   Heat oil in a pan and quickly sear the liver until browned; remove from pan. Add onion, garlic, mushrooms, and chopped herbs to the pan and cook over medium‑high heat. Add tomatoes and stir for about 5 minutes, seasoning with salt and pepper. Return the liver, mix well. Spoon the ragout into bowls, sprinkle sage on top, garnish, and serve with the potato pancakes.