10 small shallots of even size
A little clarified butter
150ml dark chicken stock
Small sprig of thyme
1 measure Madeira
1 x 75mm x 3mm puff pastry disc
100ml trimmed chicken livers
A little oil
Mixed salad leaves
Salt and pepper
Roast shallots in their skins on a bed of rock salt until tender. Peel and caramelise them in clarified butter. Remove shallots from pan and deglaze with Madeira and vinegar. Reduce to a glaze add the stock continue to reduce by two-thirds and strain.
Arrange the shallots in a 75mm teflon-coated tin. Half-cover with reduced stock. Season and cover with the pastry. Bake for 10 minutes at 170°C in a convection oven.
Pan-fry the livers season and brush with vinaigrette. Dress salad leaves and arrange in the middle of a plate.
Turn out the tatin on to them and spoon the livers round the outside of the plate.