Ingredients
Fried liver and grilled lemon
- 1 pcs. Lemon
- 25 gram Ghee or coconut oil
- 250-300 gram Veal Liver organic. In one or more slices
- 12 gram Salt
- Pepper from the grinder
HERB SALAD
- 10 gram Herbs fresh coarsely chopped herbs. For example: flat-leaf parsley, chervil, tarragon, oregano, thyme, and chickweed
- 27 gram Olive Oil
Instructions
Fried liver and grilled lemon
- Cut the lemon in half and place them cut-side down on a dry, hot pan.
- Cook until they are browned around the edges.
- Remove the lemon from the pan and add ghee/coconut oil.
- Let the fat melt and ensure the pan is still very hot.
- Fry the liver slices for 2-3 minutes on each side depending on thickness.
- The slices should yield to light pressure but not be completely soft; then they are ready.
- Remove the liver from the pan and sprinkle with salt and pepper.
Herb salad
- Mix all the ingredients for the herb salad together and top the liver with it.
- Squeeze the grilled lemon over and drizzle with olive oil.
Notes
LIVER IN THE KITCHEN:
In France, liver is considered a delicacy and is sold at the same price as a beef tenderloin.
It's not quite the same here at home, to say the least. Liver has a bad reputation, perhaps because many have experienced what it's like to bite into dry-fried liver. Remember to opt for organic liver whenever possible.
In France, liver is considered a delicacy and is sold at the same price as a beef tenderloin.
It's not quite the same here at home, to say the least. Liver has a bad reputation, perhaps because many have experienced what it's like to bite into dry-fried liver. Remember to opt for organic liver whenever possible.