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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.

QuickMain CourseGluten FreePotatoLiver

Estimated Nutrition

Per Serving Total
Calories 678.5 kcals 678.5 kcals
Carbohydrates 26.2 grams 26.2 grams
Fat 52.1 grams 52.1 grams
Protein 28.4 grams 28.4 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
ml
Yoghurt
1
piece
Egg Yolk
free-range
15
g
Butter
Meat
100
g
Calves' Liver
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
bunch
Sage
fresh leaves
OilsFats
22.5
ml
Olive Oil
Vegetables
150
g
Potato
peeled and grated

Steps

  • 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.