Calf's Liver with Lime and Sage Leaves
Calf's liver is one of the most tender meats. When it has been pan-fried for just a minute or two on each side, its velvety texture almost melts in the mouth. Calf's liver is sometimes sold with a layer of fat left around it, which can be easily removed with a knife. Lamb's liver can provide a cheaper alternative, but the meat is not quite so tender.
- 8 thin slices calf's liver each weighing 1 1/2 oz
- 1 tablespoon plain flour
- Salt and freshly ground black pepper
- 2 tablespoons virgin olive oil
- 12 fresh sage leaves
- Juice of 1 lime
- If you have a whole liver, cut off any exposed ducts or connective tissue, peel off the outer membrane and slice the liver diagonally, removing any internal ducts. If desired, you can soak the liver in milk to tone down its strong flavour, but it should not be blanched as this will toughen it.
- Season the flour generously with salt and pepper, then sprinkle the slices of liver with the flour on both sides.
- Heat the oil in a large saucepan and quickly fry the sage leaves, until they begin to give off their aroma. Remove from the pan and reserve. Make sure the pan is really hot before frying the liver slices for 1-2 minutes on each side. If necessary, keep the first batch warm whilst cooking the rest of the meat.
- Return the sage leaves to the pan, sprinkle the lime juice over the liver and warm gently for 1 minute. Serve immediately.
Calories: 193 kcal
Carbohydrates: 6 g
Protein: 17 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 284 mg
Sodium: 66 mg
Potassium: 282 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 33225 IU
Vitamin C: 5 mg
Calcium: 11 mg
Iron: 6 mg