Chargrilled Calves' Liver with Sage and Potato Rosti

Crispy grated potato rösti topped with pan-seared calves' liver and fragrant, fried sage leaves for a quick gourmet meal.

Quick Main Course Gluten Free Potato Liver

Estimated Nutrition

Calories

678.5

kcal / serving

678.5 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

52.1g

per serving

52.1 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Yoghurt

piece

Egg Yolk

free-range

Butter

Meat

100

Calves' Liver

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

bunch

Sage

fresh leaves

OilsFats

22.5

Olive Oil

Vegetables

150

Potato

peeled and grated

Method

Squeeze grated potato in a clean tea towel until dry and place in a bowl.

Whisk egg yolk and yoghurt together in a separate bowl and mix in the potato and seasoning.

Melt butter in a frying pan and cook the potato mixture as a disc until golden on both sides.

Heat a griddle pan, add 15ml of oil, and grill the liver for 4 minutes per side until cooked.

Heat 7.5ml of oil in a frying pan and fry sage leaves for 2 minutes until crisp.

Serve the liver on top of the rösti and garnish with the crispy sage.