Warm Liver Salad with Soy-Currant Sauce Recipe
I suggest you prepare an incredibly delicious salad of liver, caramelized apple, with an amazing soy-currant sauce. Cooking is not long and without much hassle, but I guarantee delight and satisfaction with the taste. For lovers of the liver and everything incongruous at first glance.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Take the liver to your taste. If the liver is like my pork, to get rid of the bitterness and make it more tender, soak it in milk for half an hour and all the bitterness will go away.
  2. Drain the milk from the liver and cut it into small plates.
  3. Cut the apples into slices and remove the seeds.
  4. Heat the oil in a frying pan, fry the apples on both sides at once, until the caramel begins to stand out. Then in the same oil, fry the liver over a low heat, but do not over-dry it, it should remain soft. I didn’t add salt, but the soy sauce dressing was enough for me.
  5. Prepare the ingredients for the sauce, soy sauce, lemon and currant ground with sugar, you can replace the currant jam.
  6. In a separate pan, mix the soy sauce with the lemon juice and currant, and steam a little, stirring constantly, until the sauce thickens, which will literally take a minute. It’s up to you, you can strain the sauce, but I didn’t do it.
  7. Spread the salad while warm on serving plates. Apples in a circle.
  8. Put the liver in the middle of the plate…
  9. … and pour the sauce!!! Immediately serve to the table!
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