A bit hot and spicy liver, once marinated, compliments very well the creamy taste of the delicate onion sauce. Carrots browned with coriander add savor to the dish.
Ingredients
0.5 kg liver
¼ lemon juice
pepper
2 garlic cloves
10-15 coriander fruits
1 carrot
a pinch of oregano
3 tbsp vegetable oil
salt
For sauce
2 onions
100 gram celery root
1 tbsp vegetable oil
100 ml cream
2 tbsp corn flour
salt, pepper
1. Rinse liver and soak in cold water to get rid of blood. Then cut out white film. Make marinade. Combine pressed garlic, a pinch of oregano, a spoon of oil, lemon juice and pepper. Use that thick marinade to smother liver and leave for half an hour.
2. Make sauce. Cut onion in rings, cut celery in thin flakes putting into hot oil in the deep stewing pan and brown for a few minutes. Add salt and pepper, 2 tablespoons of corn flour, ¼ cup of hot water and simmer until it looks like puree, about 20-25 minutes. In the end, add cream, bring to a boil, cooking for 5 minutes, and leave for 5 minutes under a tightly closed lid.
It’s important to boil out most of the liquid for the sauce to become thick.
3. Cut carrots in long and very thin strips. Heat a couple of tablespoons of oil in frying pan, add coriander and heat for 20-30 seconds. Then add carrots and brown for a minute, then adding salt. Put browned carrots onto a plate.
4. Use the same oil to brown liver on both sides until toasted. Do not fry liver for longer than 5 minutes in total, as otherwise it will get tough.
Place green salad on a plate, laying out liver into a pyramid and poring with sauce. It’s all ready now. Enjoy!!
