Chicken liver toast with pineapple

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Pepper clean, wash and also dice. Drain the pineapple on a sieve and collect the juice. Wash the liver and pat dry.

2. 2

   Heat 20 g fat in a pan and fry the chicken liver in it vigorously. Add paprika, braise briefly and season with salt and pepper. Deglaze with stock, stir in crème fraîche and simmer for about 5 minutes.

3. 3

   Wash parsley and thyme, dab dry and remove the leaves. Season liver with pineapple juice, salt and pepper and put aside. Heat the rest of the fat in a frying pan and fry the pineapple rings briefly while turning them.

4. 4

   Roast slices of toast and top each with a slice of pineapple. Spread the liver on top and sprinkle with tyme and parsley leaves. Serve immediately.