Description
Thanks to the cranberry sauce and the liver, and potatoes are perceived in a new light! It is spectacular, but inexpensive dish perfect for holidays and for everyday! Welcome to the table!
Ingredients
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Chicken liver
500 g
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Potatoes
5 piece
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Lettuce
100 g
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Jam
5 Tbsp
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Lemon juice
1 piece
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Olive oil
100 g
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Mustard
1 tsp
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Spices
-
Sugar
1 tsp
Cooking
Boil potatoes in their skins, cool, slice, put in a fireproof container, sprinkle with oil, season with salt and pepper. Bake in the oven until Golden brown. You can just buy a cake mix frozen potatoes and bake it in the oven or fry in a deep fryer.
For cranberry sauce: olive oil, lemon juice, incomplete a teaspoon of mustard and sugar, stir well, season with salt and pepper. Then add the lingonberry jam and stir again.
By the way, the lemon a good squeeze over a fine strainer, then there will be problems with the bones.
Liver rinse, remove the fat, membrane and cut into small pieces. Do not add salt. Fry on a hot pan a couple of minutes until Golden brown.
On a flat dish put the lettuce on both sides to lay hot potato.
The salad can be any. Delicious with arugula and fresh spinach leaves.
On the salad put a hot liver and gently pour everything on top of the sauce.
Sauce and serve the salad separately.
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