Grilled Liver with Red Currant Sauce

Name: Grilled Liver with Red Currant Sauce
Ingredients: About 8¾ ounces/250 g calf’s liver, cut into ½ inch/1 cm-thick slices; Olive oil; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; ¼ cup/2 ounces/60 g unsalted butter; 3 tablespoons toasted slivered almonds; ¼ cup/1¾ ounces/50 g stemmed red currants; 20 mint leaves, finely sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

Michel Troisgros inspired this sauce.The bright tart flavor of red currants is a perfect foil for liver. As the sauce doesn’t rely on pan juices, it is perfect to cook outside on the grill.

Ingredients

About 8¾ ounces/250 g calf’s liver, cut into ½ inch/1 cm-thick slices
Olive oil
Coarse sea salt

Main course
Gluten-free

Method

Preheat the grill to medium-high.

Brush both sides of the liver slices with olive oil and then season with salt and pepper. Grill the liver until you see beads of blood on the top surface of the slices, 45 seconds to 1 minute, turn, and cook on the other side for about 30 secon