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Poultry Liver in Red Wine with Homemade Tartar Sauce

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR LIVER AND TARTAR SAUCE

  • 600 g poultry liver
  • 200 g butter
  • 200 g shallots
  • 240 ml dry red wine
  • 1 teaspoon sugar racer
  • freshly ground pepper
  • salt racer

INGREDIENTS FOR TARTAR SAUCE (REMAINDER)

  • 200 g mayonnaise
  • 10 g Kremžská mustard
  • 20 g onion
  • 30 g pickled gherkins + 1 tablespoon gherkin brine
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon vinegar

LIVER PREPARATION

  • 1
    Clean the shallots and cut them into half-moons. Clean the liver, season with salt and pepper.
  • 2
    In a wide pan, melt one-third of the butter over medium heat, add the shallots, and sauté them until golden brown, stirring frequently. Set aside.
  • 3
    Add the second third of the butter to the pan and let it foam. Add the liver and sear it for 2 minutes on both sides.
  • 4
    Add wine and sugar and mix. Cook for 4 minutes. Remove from heat and stir in the remaining butter.
  • 5
    Serve the liver with sautéed shallots and tartar sauce.

TARTAR SAUCE PREPARATION

  • 1
    Peel the onion, finely chop it, and place it in a bowl. Grate the gherkin on a coarse grater and add it to the onion. Add the remaining ingredients, mix thoroughly, and chill in the refrigerator.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef

INGREDIENTS FOR LIVER AND TARTAR SAUCE

INGREDIENTS FOR TARTAR SAUCE (REMAINDER)