Liver Alive With Avocados

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Servings: 4 Difficulty: Advanced
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Sautéed calf liver and avocado slices with a rich brown butter lemon sauce
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Liver Alive With Avocados

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 964.7

Description

This elegant yet rustic dish pairs tender calf liver with creamy avocado slices, both lightly dusted in seasoned flour and quickly sautéed to perfection. The liver remains pink and juicy inside, while the avocado adds a luxurious texture. A vibrant sauce made from browned butter, fresh lemon juice, beef broth, and herbs ties the flavors together with a bright, savory kick. Perfect for a sophisticated weeknight dinner or a special occasion, this recipe offers a unique twist on traditional liver dishes.

Ingredients

Directions

  1. In a shallow dish, mix together the flour, salt, and pepper; set aside.
  2. Peel the avocados and cut them into thin slices.
  3. Sprinkle the avocado slices with 1/4 cup of fresh lemon juice to prevent browning; set aside.
  4. Pat the calf liver slices thoroughly dry with paper towels.
  5. Dip the liver and avocado slices into the seasoned flour mixture, patting gently between your hands to ensure a thin, even dusting.
  6. Heat 4 tablespoons of butter in a heavy skillet over medium-high heat until the foam subsides.
  7. Sauté the liver and avocado slices quickly in batches, cooking for about 1 1/2 minutes per side, or until the liver is still pink in the center.
  8. Arrange the cooked liver and avocado slices alternately on a heated platter; keep warm in a low oven if necessary.
  9. In the same skillet, melt the remaining 1/2 cup of butter over medium heat.
  10. Heat the butter until it turns a golden brown color and has a nutty aroma.
  11. Add the juice of 3 lemons, beef broth, thyme, parsley, and white wine to the skillet.
  12. Stir the mixture well to combine all ingredients.
  13. Simmer the sauce until it is bubbling and slightly thickened.
  14. Pour the warm sauce over the liver and avocados and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 964.7kcal
% Daily Value *
Total Fat 46.2g72%
Saturated Fat 8.9g45%
Cholesterol 1416.0mg472%
Sodium 5052.1mg211%
Total Carbohydrate 44.5g15%
Dietary Fiber 15.2g61%
Sugars 3.9g
Protein 85.2g171%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Source: Creme de Colorado Cookbook (1987) by Jim Vorheis.

Tip: Ensure the liver is patted very dry before dredging to help the flour adhere and achieve a better sear.

Variation: You can substitute veal liver for calf liver if preferred, as it has a milder flavor.

Storage: This dish is best served immediately. Leftovers should be stored in an airtight container in the refrigerator for up to 2 days, but the texture of the liver and avocado may change upon reheating.

Safety: Ensure the liver is cooked to a safe internal temperature, though it should remain pink in the center for best texture.

Keywords: liver, avocado, calf liver, sautéed, brown butter, lemon sauce, beef broth, thyme, parsley, white wine, dinner, main course, savory, quick meal, elegant, rustic, herbs
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