Poultry Liver in Red Wine with Homemade Tartar Sauce

Name: Poultry Liver in Red Wine with Homemade Tartar Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 600 g poultry liver; 200 g butter; 200 g shallots; 240 ml dry red wine; 1 teaspoon sugar; freshly ground pepper; salt; 200 g mayonnaise; 10 g Kremžská mustard; 30 g pickled gherkins + 1 tablespoon gherkin brine; 20 g onion; 1 teaspoon Worcestershire sauce; 1 tablespoon vinegar; salt; freshly ground pepper

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR LIVER

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

INGREDIENTS FOR TARTAR SAUCE

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

INSTRUCTIONS FOR LIVER

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 on both sides for 2 minutes.
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.

INSTRUCTIONS FOR TARTAR SAUCE

1
Peel the onion, chop it finely, 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

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.