A delicacy that enchants: A recipe for chicken liver pâté by the chef from Kuchyň

Czech food, beer, and Prague in the palm of your hand

The dishes of palace kitchens and days gone by are making a return. Come to Kuchyň at Prague Castle, stop by the stove, and let them serve you what takes your fancy. Head chef Marek Janouch cooks according to the wisdom of old recipe books, rediscovering forgotten ingredients. On the terrace, you'll find carefully poured beer, and the city in the palm of your hand.

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Ingredients:

• 600 g chicken liver
• 1 medium-sized onion
• 360 g butter
• 100 ml white wine
• 120 ml 30% cream
• salt and pepper to taste

To serve:

• a handful of chopped almonds
• plum puree
• fresh rolls or baguettes

Mohlo by
vás zajímat

Mohlo by vás zajímat

A typical Czech snack: Make your own liver pâté

Procedure:

1. Finely chop the onion and fry them in a pan in a third of the butter.
2. When the onion starts to brown, add the cleaned liver. Season, and fry on each side so that they start to brown, but are still pink inside.
3. Pour over with white wine and let it cook for 2-3 minutes to boil off the alcohol.
4. Pour in the cream and boil briefly (about 3-5 minutes) until slightly reduced and thickened.
5. Transfer the mixture to a container and blend until smooth with the remaining butter. It should be room temperature.
6. Season the pate with salt and rub through a fine colander to give it a velvety consistency.
7. Fill the glasses with itlet cool and then store in the fridge.
8. Serve on a fresh bun. Garnish with plum puree and chopped almonds.