Grilled liver with spiced butter

August 27, 2013

268

1.2 kg beef liver
50 ml olive oil
2 tbsp balsamic vinegar

For the marinade:
500 ml milk
2 cloves of garlic
2 sprigs of sage
2 sprigs of thyme
1 tbsp pepper melange

For aromatic oil:
200 g butter
1 clove garlic
'30 Dried tomatoes
1/2 tsp dried coriander
2 sprigs of basil
2 sprigs of thyme
salt and pepper to taste mix

1. Liver is cleaned of veins and cut into large, thin slices (like small slices). Put it in a bowl with minced garlic and pepper, sage and thyme particulate and milk. Allow to marinate for 2-3 hours (ideally within 24 hours). Was then drained and dried. 2.Skarata smeared with olive oil and bake liver on both sides for about 5 minutes on each side. Shortly before he is ready is coated with balsamic vinegar and cook briefly (20-30 seconds on each side). 3. Oil products are ground in a blender. 4. The mixture is wrapped in foil for storage as fresh rolls and leave in refrigerator to set well. 5. Liver served with aromatic oil.

Nutritions

Calories
554

Sodium
69mg
2% DV

Fat
51g
78% DV

Protein
5g
11% DV

Carbs
13g
4% DV

Fiber
3g
12% DV