A very good recipe for liver from ” Polska” by Zuza Zak. If you can, make the beetroot salad the day before so the flavours have time to meld.
Ingredients
For the Salad:
- 1/4 tsp salt
- 1/2 tsp caster sugar
- 1 tbsp red wine vinegar
- 1/2 tsp cumin seeds toasted
- 4 tbsps horseradish sauce
- 5 cooked beetroots peeled and roughly grated
For the liver:
- 50 g salted butter
- 1 shallot finely chopped
- 200 g lambs liver chopped in bite sized pieces
- 1 tbsp balsamic vinegar
- salt and white pepper to taste.
- ground black pepper
Servings:
Instructions
- Make the salad. Stir the sugar and salt into the vinegar until dissolved, then add the cumin seeds, reserving half a teaspoon to sprinkle, and the horseradish sauce. Pour over the cooked beetroot and mix well. Sprinkle over the reserved seeds. Refrigerate overnight or for as long as you can.
- Melt half the butter in a frying pan over a low heat and gently fry the shallot for about 20 minutes until the edges start to crisp. Remove from the pan.
- Add a knob of the remaining butter to the pan and fry the liver over a high heat for about 1 1/2 minutes on each side, shaking the pan occasionally.
- Return the shallot to the pan and fry together for no more than 30-40 seconds- you want the liver to remain pink in the middle.
- Remove the liver and shallot from the pan and allow them to rest for a few moments, covered, while you melt the remaining butter in the pan. Once its sizzling, add the vinegar and some freshly ground black pepper. Simmer to reduce slightly.
- Pour this sauce over the liver and serve immediately with the salad on the side and perhaps some crusty bread.
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