Servings: 1 servings
Ingredients
- 150 g liver calf’s or pork
- 1 red bell pepper
- 150 g Brussels sprouts
- 1 red onion
- 1 teaspoon paprika to taste
- a pinch black pepper
- a pinch Himalayan pink salt or Celtic sea salt
- a drizzle extra virgin olive oil for making the bell pepper sauce
- a generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil for sautéing the Brussels sprouts
- a knob butter (from grass-fed cows), for sautéing the liver
- avocado oil, mild olive oil or high-oleic sunflower oil Alternatively, for cooking
Optional
- a splash balsamic vinegar for a moderate-carb version
Procédé
- Preheat the oven to 200 degrees Celsius. Wash the bell pepper and pat it dry. Place the pepper on the oven rack. No other preparation is needed. Leave the stem on so you can get a good grip on the pepper when taking it out of the oven later. Set the timer for 35 minutes.1 red bell pepper
- Let the liver come to room temperature on paper towels. Keep it covered. Pat it dry just before using it as well.150 g liver
- Clean the Brussels sprouts and cut them in half. Heat a frying pan and add a drizzle of oil. Sauté on all sides, then lower the heat.150 g Brussels sprouts, a generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
- Slice the onion into thin rings. Add it to the Brussels sprouts. Sauté for a total of a quarter of an hour to just under 20 minutes, depending on your preference (tender or crunchy Brussels sprouts). Optional: deglaze with a splash of balsamic vinegar at the end.1 red onion, a splash balsamic vinegar
- Remove the pepper from the oven after 35 minutes and cover it. To do this, place it in a small dish or container and cover with aluminum foil, or put it in a plastic bag. If using plastic, let the pepper cool slightly first so the plastic does not melt. Let cool for about 10 minutes.
- Remove the stem, seeds and skin from the pepper. Blend briefly with an immersion blender, adding a little extra virgin olive oil, salt and black pepper. Set aside, covered.a drizzle extra virgin olive oil, a pinch Himalayan pink salt or Celtic sea salt, a pinch black pepper
- Meanwhile, season the liver with salt, pepper and paprika. Heat the second frying pan and melt the butter in it. Sear on both sides over moderately high heat. The heat can be a little lower than you would use for steak or chicken. Lower the heat a little more and continue cooking for about 1.5 minutes on each side. Cook for about 4 minutes in total. Cooking it longer makes the liver too grainy. The inside can be pink, but not raw (still glossy).1 teaspoon paprika, a knob butter, avocado oil, mild olive oil or high-oleic sunflower oil
- About a minute before the liver is done, deglaze the Brussels sprouts and onion with a little balsamic vinegar. Continue cooking briefly.
- Serve the liver with the Brussels sprouts and pour the bell pepper sauce over the top.
Notes
If using pork liver, cook it all the way through : it should not be served pink.
Equipment: oven preheated to 200 degrees Celsius, large PFAS-free frying pan (or cast iron if you are used to cooking with it), small PFAS-free frying pan (or cast iron), spatulas, immersion blender, paper towels.
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