Hot from liver and citrus
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Average
Need to defrost
Fresh citrus sourness sets off the taste of the liver well, the main thing is to properly cut out the pulp of sweet and orange so that the bitter white part does not get into the dish. You can experiment and try adding only oranges, pomelo and tangerine are also suitable. Crumbly rice can be served as a side dish.
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4
Recipe "Hot from liver and citrus"
Ingredients for 2 servings
beef liver
400-500g
shine
1 pc.
orange
1 pc.
cherry assorted tomatoes
100 g
flour
50 g
sugar
1 tsp
freshly ground pepper
to taste
salt
pinch
olive oil
1 tbsp. spoon
Step 1/7
Thaw the liver in advance in the refrigerator.
Step 2/7
Cut the liver into portions, remove all films, rinse and dry.
Step 3/7
Roll in flour with salt and pepper.
Step 4/7
Cut the peel from the orange and sweet with a knife, carefully cut out the segments from the pulp, without peel and white part.
Step 5/7
Quickly fry the liver pieces in flour in olive oil to a crust on both sides, about 1 minute each.
Step 6/7
Add the citrus slices and simmer everything for about 10 minutes.
Step 7/7
Serve the liver with the citrus and halved cherry tomatoes.
Ingredients for 2 servings
beef liver
400-500g
shine
1 pc.
orange
1 pc.
cherry assorted tomatoes
100 g
flour
50 g
sugar
1 tsp
freshly ground pepper
to taste
salt
pinch
olive oil
1 tbsp. spoon
Nutritional value per 100 g
Calories
137 kcal
Proteins
14 g
Fats
4 g
Carbohydrates
11 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
1 g
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