andrest
3rd January, 2009, 02:46 PM
1) Remove the artery entering the liver, pull it out, can be tricky, but if not removed will ruin the taste. Leave the smaller vessels intact, they will dry up when frying.
2) Keep refrigerated before slicing, otherwise it's too soft to cut, keep the slices about an inch thick
3) Heat up the pan, no oil is required, heat level should be around 6 (on a scale of 1 to 9).
4) Fry on each side around 45 sec, you need to be very exact, under no condition go over 50 sec, that will ruin it.
5) Dry the pieces with towel from excess fat, sprinkle with sea salt and with white grounded pepper.
Can be served with something sweet. I like to use oven baked pear slices dipped in honey, it's a great combo and will enhance the taste
2) Keep refrigerated before slicing, otherwise it's too soft to cut, keep the slices about an inch thick
3) Heat up the pan, no oil is required, heat level should be around 6 (on a scale of 1 to 9).
4) Fry on each side around 45 sec, you need to be very exact, under no condition go over 50 sec, that will ruin it.
5) Dry the pieces with towel from excess fat, sprinkle with sea salt and with white grounded pepper.
Can be served with something sweet. I like to use oven baked pear slices dipped in honey, it's a great combo and will enhance the taste