Another take on a liver dish. This time, I’m offering a version with Camembert cheese and cranberries.
Ingredients
500 g chicken liver
half a cup of milk
1 tablespoon honey
olive oil for frying
200 g Camembert cheese
cranberry jam
salt
Preparation
Clean the liver and rinse it under cold water. Then soak it in milk with a tablespoon of honey and leave it in the refrigerator for at least two hours.
After that, drain the milk and fry the liver in a pan with some olive oil over high heat, cooking it to your preferred level of doneness.
Slice the Camembert cheese into thin slices.
Place the fried liver on a plate and top with pieces of cheese. Once the cheese starts to melt, finish the dish with a spoonful of cranberry jam.
Serve the liver with mashed potatoes or on toast.