Caramelized liver with bean and quince salad can be a light yet satisfying lunch, dinner, or treat for unexpected guests. The dish cooks quickly. Quince should be taken juicy. The combination of sweetish caramelized and slightly spicy liver with juicy sour salad is simply excellent!
It is necessary
- - 600 g of veal liver.
- For the marinade:
- - 6 tbsp. spoons of narsharab (pomegranate sauce);
- - 3 tbsp. tablespoons of vegetable oil;
- - 1 hot chili pepper;
- - pepper, salt.
- For the side salad:
- - 400 g of canned red beans;
- - 300 g of quince;
- - 150 g of onions;
- - 1 lemon;
- - a bunch of parsley large;
- - 3 tbsp. tablespoons of olive oil;
- - 2 teaspoons of honey;
- - pepper, salt.
Instructions
Step 1
Clean the liver from films, rinse well, cut into thin strips, as for beef strogan.
Step 2
Mix narsharab (this is a pomegranate sauce that you can buy ready-made) with vegetable oil. Peel hot chili peppers from the seeds, chop it finely, add to the oil with sauce, pepper and salt - the marinade is ready. Add the prepared liver to the marinade, mix, refrigerate for half an hour, stirring several times during the marinating.
Step 3
While the liver is marinating, prepare the salad side dish. Peel the onions, cut them into half rings or quarters. Marinate in this mixture: 1 tablespoon of lemon juice, 1/4 teaspoon of sugar, a pinch of salt. Stir, set aside for now.
Step 4
Peel the quince, cut into slices, then into slices, cover with 3 tablespoons of lemon juice, stir. Place the canned red beans in a sieve. Finely chop a large bunch of fresh parsley. Combine these ingredients in a large salad bowl, refrigerate for now. Dressing the salad is dressing just before serving.
Step 5
Salad dressing recipe: Mix 3 tablespoons of olive oil with 2 tablespoons of lemon juice and a little runny honey.
Step 6
Remove the liver from the marinade, quickly fry it in vegetable oil, stirring occasionally, until tender. Serve hot with salad.
