Place the eggs in a pot of cold water and bring to the boil. Set a timer for 4½ minutes. Start the timer once the water is boiling. When the timer has gone off, remove the eggs and place in an ice water bath. Using an egg cutter, trim the lids of the boiled eggs. Clean the lids and reserve.
Soak the chicken livers in the milk for 1 hour. After 1 hour, strain and rinse the livers and set aside. In a pan, cook the onions in
Dress the peppers in olive oil and grill until soft and the skin is slightly blistered. Once cooked, remove the blackened skin and slice into julienne strips. Season with sea salt flakes.
Rinse the livers in water and remove any excess connective tissue. Pat dry and season with salt and pepper. Pan fry in the butter and thyme until slightly firm but still pink in the centre. Dice the liver into 3mm squares and serve immediately.
To assemble, plate as you wish or follow the photo. Heat the flavoured salt mix in a 200°C oven. Spoon
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