Soft potato pancakes with a crispy crust and tender quail liver with mushroom, cream and cheese sauce - a great combination! Try it!
Quail liver is a completely dietary product with a fat content of not more than 11 g, protein - not less than 18 g per 100 grams of weight and calorie content - 174 kcal. It tastes little different from chicken, but it is 2-3 times smaller than it, so it cooks very quickly. Due to its small size, the quail liver looks unusual and appetizing on a plate, especially if it is cooked with a good sauce (gravy) and a side dish.
You will need
- 500 grams of liver;
- one large onion;
- 200 grams of wild mushrooms or champignons;
- 80 grams of cheese (according to your taste);
- 80 grams of cream yogurt (9%) or sour cream;
- 20 grams of white wine;
- 4-5 potatoes;
- one chicken egg;
- a tablespoon of wheat flour;
- 2 tbsp. butter;
- 2 tbsp. 20-25% sour cream (for potato pancakes);
- seasoning for poultry with turmeric (optional);
- greens (dill, green onions, etc.);
- salt, black and / or allspice (to taste);
- vegetable oil for frying
This dish is best prepared with wild mushrooms or royal mushrooms, which taste close to wild mushrooms. If there is no thick creamy yogurt, replace it with sour cream.
Preparation
Step 1. Remove the oil from the refrigerator (to soften).
Step 2. Peel the onion, chop finely. Fry over low heat until golden brown. Transfer the onion to a plate.
Step 3. Cut the champignons very finely (as for julienne) and fry. If you are using wild mushrooms, boil them first. Spoon over to the onion.
Step 4. Wash and dry the liver. Season with a little salt, sprinkle with chicken seasoning and fry until almost cooked. Do not overdo it, otherwise the liver will become stiff.
Step 5. Put onion, mushrooms, finely grated cheese, yogurt to the liver, pour in wine. Stir well and simmer on the lowest heat for 10 minutes.
Step 6. Wash the dill, chop finely. Peel, wash, dry the potatoes. Grate on a coarse grater. Squeeze out excess liquid.
Step 7. Add dill, butter, sour cream, egg to the potatoes, stir. Gradually add flour, salt and pepper.
Step 8. Fry the potato pancakes in a pan with unrefined sunflower oil, as it is this oil that goes well with potatoes, adds its own unique note to the overall range of taste and gives the pancakes a beautiful color.
Do not use strong fire during this process! Overheating will generate harmful substances. In addition, the potato pancakes should bake well, but not burn!
Step 9. Put the potato pancakes on the plates, put the liver next to it, pour over the sauce, sprinkle with green onions.
