How to make
Wash the pork liver and cut it into strips. Let it soak in cold water for 15 minutes.
Prepare the marinade from white wine, lemon juice, grated onion, seasoned with salt, black pepper, bay leaf and marjoram.
Soak the strained liver and put it in the refrigerator for a day.
The next day we cut the strips into bites.
Heat the butter in a deep frying pan and fry the liver for about 3-4 minutes at a moderate temperature.
Add the marinade and turn up the heat. After the alcohol has evaporated, reduce the temperature again and let the sauce reduce.
Prepare the side dish by grilling the slices of red onion and mushrooms.
Place the onions as a base and arrange the fried liver on top of it and sprinkle with finely chopped parsley.
Garnish the fried pork liver with butter with the baked blanched mushrooms.
Season with lime juice.
Tip: If you want to cover the fried bites with sauce, then add 1 tsp. flour to the simmering sauce and you will reduce it faster.
