Liver Saltimbocca with mashed potatoes and green salad
easy
30 mins
30 mins
Ingredients
- 1/2 Frisée salad (200-250 g)
- 1 Onion
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3-4 Tbsp Oil
- 500 g Turkey liver
- 20-30 g clarified butter
- 1 Branch sage
- 8 discs Parma ham (40-50 g)
- 1 Branch sage
- 1/8 l Chicken broth (instant)
- 2 - 3 TABLESPOONS dry sherry
- 1/4 l Milk
- 1/2 pack Flake puree for 4-5 portions (= 1 bag)
- 1 TABLESPOON Butter
- 7-10 Tbsp Nutmeg
Directions
- 1
Clean, wash and drain the salad and pluck into bite-sized pieces. Peel and finely chop the onion. Mix vinegar, salt, pepper and onion, add oil. Wash the liver and pat dry.
- 2
Heat the fat in a frying pan and fry the turkey livers for approx. 5 minutes, turning them over. Season with salt and pepper and remove from the pan. Pluck the sage leaves from the stalk. Wrap a piece of liver in half a slice of Parma ham and place a sage leaf on top.
- 3
Turn again briefly in the hot frying fat. Deglaze with stock and sherry, bring to the boil and keep warm. For the mashed potatoes bring 1/2 litre of water with a little salt to the boil. Pour in cold milk and sprinkle the puree flakes.
- 4
Allow to swell for 1 minute, stir again. Refine with a little butter and nutmeg as desired. Pour vinaigrette over the salad and arrange everything on plates. Garnish with sage.
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