Instructions

Chop goose liver into escalopes of 100 gr. Keep them. Bag the eggs using a square piece of plastic wrap, paint the center with truffle oil, place it in a cup or bowl and leave the egg. Season it. Close the bag ⁃ taking the four corners of the plastic wrap, remove the maximum possible air and close it with the help of a rope or thread. Peel the grapes and remove the seeds, chop them into thin cubes. Mash corn in a mortar until it is reduced. Chop ham grape-size.

Brown the seasoned goose liver escalopes both sides on a Magefesa Prisma Teppanyaki, move it away and keep it. Toast some slices of brioche bread in the same skillet, remove and put them aside. Pour water into a Royal Magefesa Stainless Steel pan and bring it to a boil, immerse the eggs into the boiling water and cook them for 6 minutes. After that, move it away. Let them cool down and remove the plastic wrap by cutting just below the knot. Assemble the dish by placing the goose liver on the brioche bread, then the egg and finish by sprinkling grapes, ham and fried corn. Decorate with chives.
It can go with applesauce or berries.

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