Fried goose liver and salad
500g Hauhala goose liver
Variety of lettuce and sprouts
1pcs Paprika
200g Asparagus
1/2pnt Spring Onions
200g Tomato
100g Cucumber
½ Lemon
Fresh sage
Olive oil, salt and black pepper
Bring the liver to room temperature at least 1 hour before cooking.
Peel the asparagus if necessary, if it is very small there is no need. Rinse vegetables and salad. If desired, the asparagus can be cut lengthwise, the peppers and tomato into fair-sized chunks. Thinly slice the cucumber and onion. You should tear the lettuce by hand with care. Heat the pan/grill, toss the asparagus and peppers in oil and place on the hot grill with the tomatoes. Season with salt. Vegetables should be about 2 minutes per side. Put the livers in the pan and season with salt and pepper on both sides. Fry for approx. 2.5 minutes per side the liver should be slightly pink inside. When turning, add the sage leaves to the pan and cook for a moment with the liver until crispy. Meanwhile, season the lettuce and sprouts with 2 tbsp olive oil and lemon juice. Pile the salad on a plate with the vegetables. The livers can be cut in half if desired, garnish with sage leaves.