Pork liver with persillade

Ingredients

• 650 g sliced fresh pork liver
• 30 g T55 wheat flour
• 5 cloves fresh white garlic
• 1 bunch fresh flat-leaf parsley
• 40 g 82% pasteurized unsalted butter
• 2 tbsp refined sunflower oil
• 2 tbsp traditional red wine vinegar
• to taste fine sea salt
• to taste black peppercorns

Method

1. Take the pork liver slices out of the refrigerator about fifteen minutes before starting to bring them to room temperature, then pat them dry thoroughly on both sides with paper towels to guarantee a clean sear.
2. Peel the garlic cloves, cut them in half to remove the bitter germ, then mince them very finely with a knife. Wash and completely dry the flat-leaf parsley, pick the leaves, then chop them finely with a knife without crushing them so the herb does not turn black.
3. Season the pork liver slices with fine salt and freshly ground black pepper on each side. Place them in a plate containing the wheat flour to coat them lightly, then pat them vigorously between your hands to remove any excess flour and keep only a translucent dusting.
4. Heat the sunflower oil and half the butter in a large cast iron or steel skillet over high heat. As soon as the butter foams generously and takes on a nutty brown color without smoking, carefully place the liver slices flat without letting them overlap.
5. Sear the liver without moving it for about two minutes, until a beautiful, crispy golden crust appears on the bottom. Carefully flip each slice with a spatula and cook the second side for an additional one to two minutes to keep a soft and slightly pink center.
6. Lower the heat to medium, add the remaining butter along with the minced garlic and chopped flat-leaf parsley all around the meat. Continually baste the slices with the foaming butter and persillade using a large spoon for about thirty seconds, as soon as the garlic aromas release without taking on excessive color.
7. Immediately remove the liver slices from the skillet to stop them from cooking, transfer them to a warmed serving platter and cover loosely with a sheet of aluminum foil while you finish the sauce.
8. Return the pan to high heat, pour in the red wine vinegar and rub the bottom vigorously with a wooden spatula to release all the caramelized juices. Let bubble for a few seconds until the sauce becomes syrupy and glossy, then generously coat the pork liver with this persillade pan sauce and serve immediately.

Nutrition

Per serving

Energy

478.4 kcal

Protein

30 g

Carbohydrate

3.38 g

Fat

38.43 g

Fibre

0.58 g

Calcium

18.79 mg

Iron

30.09 mg

Magnesium

32.78 mg