Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 1teaspoons olive oil
- 1 lemon, juice only
- 2tablespoons plain flour, seasoned with salt and capsicum
- 450grams calf's liver, trimmed and sliced
- 50grams butter (save a knob of butter)
- 1 handful sage leaves
Description
The aroma of sage leaves permeates the quickly cooked liver in this classic dish. Replace the lemon juice with balsamic vinegar for a sweet and sour twist. Serve immediately–liver is tender when hot.
Method
Step 1 of 4
Place the flour in a shallow dish. Add the liver, toss to coat lightly, and shake off any excess.
Step 2 of 4
Heat the oil and 1 tablespoon of butter in a large frying pan over a medium-high heat. As the butter starts to foam, add the liver, making sure the pieces do not touch, and cook for about 2 minutes on each side. Do this in batches to avoid overcrowding the pan. Remove the liver from the pan, place on a serving dish, and keep warm.
Step 3 of 4
Reduce the heat and add a knob of butter to the pan. Then add the sage leaves and, as soon as they start to fizzle, add the lemon juice.
Step 4 of 4
Place the sage leaves over the liver, pour over the buttery juices, and serve hot.
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