👩🍳 Instructions:
1. Prep the Liver (Optional but Recommended):**
Soak the liver slices in milk for 30–60 minutes. This helps mellow out the strong, mineral flavor and makes the texture more tender.
2. Cook the Potatoes:**
Parboil the potatoes in salted water for about 5 minutes, just until slightly tender. Drain and let them steam dry. Heat oil in a large skillet, then fry the potatoes over medium-high heat until golden and crispy on all sides. Season and keep warm.
3. Caramelize the Onions:**
In a separate pan, melt butter or oil and cook onions over medium-low heat until golden and soft (about 15–20 minutes). Stir occasionally, and add a pinch of salt to help them break down. Set aside.
4. Prepare the Liver:**
Pat the liver slices dry, then lightly dredge in seasoned flour. Heat oil or butter in a skillet over medium-high heat. Sear the liver for 1–2 minutes per side—don’t overcook, or it will turn tough. It should be just cooked through but still soft and tender inside.
5. Serve:*Plate the crispy potatoes, top with pan-fried liver, and spoon over a generous helping of caramelized onions. Garnish with fresh parsley if you like.
🍽 Best Enjoyed With:
– A simple green salad or steamed greens for balance
– Pickles or mustard on the side for a tangy contrast
– A glass of red wine or dark beer for that bistro feel
Continued on next page//
ADVERTISEMENT
