Leek-Parsley Flan on Leek Salad with Roasted Chicken Liver

Leek flan: clean the leeks, discard the green end, cut the rest into 1 cm long pieces and rinse. Sauté the shallots and garlic in butter, add the drained leek pieces and the juice of one lemon and sauté until translucent. Extinguish with the whipping cream and cook them whole. The cooled leek-whipped cream mixture in a hand mixer form. Add the yolks, eggs, juice of one lemon and the plucked parsley leaves and finely mash everything together. Season to taste. Divide the mixture evenly among 4 silicone molds and bake in a hot water bath in the oven at 120 degrees top and bottom heat for about 45 minutes.

Leek salad: Cut the leeks lengthwise, but not through.

Rinse thoroughly under running water and drain well. Cut the dark green ends into small pieces. Unfold the leeks, cut them in half diagonally, and tie each with spaghetti. Cook the leeks in boiling salted water with the spices for 5 minutes until not too soft, rinse in cold water, drain and cut diagonally into rings of about 1 cm. Cut the tomatoes crosswise on the round side, dip them briefly in boiling water, rinse in iced water and drain. Skin the tomatoes, cut them into eighths and remove the seeds.

For the salad dressing, stir through pepper, juice of one lemon, salt and balsamic vinegar. Pour in the oil while stirring throughout. Add the chopped parsley and the diced shallots.

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