Difficulty:[usr 3]
Hold the liver at room temperature, separate the two lobes, carefully remove the largest vessels from the center, but do not cut the liver too much, reform the lobes, squeeze in a sheet of cling film and put back in the cold.
Once the liver has cooled, unwrap it and cut very thin slices that you place on a sheet of cling film, season with salt and ground pepper, refrigerate again .
Meanwhile steam the unpeeled potatoes (or in salted boiling water), once cooled, peel them and cut them into very thin slices, book.
Add a squeeze of lemon to the sweet wine, salt and pepper from the mill.
On a chilled plate, alternately lay out a slice of potato, then a slice of foie gras and so on (3 of each), using coat the slices with lemon wine with a brush, place a small handful of seasoned mesclun on top and in the centre, chives; give a few turns of the pepper mill.
Note:the same recipe with goose liver, or another sweet wine is possible.
A creation of Chef Hubert
