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Roasted liver with thyme

1 порція

0:15 год.

462 ккал.

Recipes from

  • Proteins27 g
  • Fats31 g
  • Carbohydrates14 g
  • Sugar1 g


125 g 2-3 pieces of veal or lamb liver
1 table spoon flour with salt and pepper
2 tea spoons sunflower oil Majola
15 g butter
2 table spoons white wine
½ tea spoon sliced  thyme
  pinch of dried lemon peel
2 tea spoons lemon juice
1 tea spoon Capers
1-2 table spoons dense creams
  Salt and pepper


Cut off fat from liver and flour it, add salt and pepper. Properly warm up oil on pan, put liver and fry within 2-3 min from each side. Don't overroast, so the liver doesn't become tough and dry.
Lay on plate and put liver in warm place. Add wine to the liquid which remained on the pan, 1 table spoon of water, oil Majola. Add thyme, dried lemon peel, lemon juice, capers, salt and pepper. Cook till it becomes dense. Add creams and warm up again. Pour liver with this sauce.
Serve liver having decorated it with pieces of lemon and thyme with new potato and salad.

Bon appétit

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