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 METHOD

  1. Cook fish livers in a simple broth flavoured with traditional seasonings
  2. Boil fish liver
  3. After boiling, the liver is fried in butter, seasoned with black pepper and finger salt, and sliced.
  4. The slices are then served as starter with bread croutons and fresh baby salad leaves and herbs.

NOTE
When I clean freshly caught lake...

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 METHOD

  1. Cook fish livers in a simple broth flavoured with traditional seasonings
  2. Boil fish liver
  3. After boiling, the liver is fried in butter, seasoned with black pepper and finger salt, and sliced.
  4. The slices are then served as starter with bread croutons and fresh baby salad leaves and herbs.

NOTE
When I clean freshly caught lake fish, I tend to take out the livers and use them for various amuse-bouches. Largest livers are found in pike. The liver of a big whitefish is also big enough for a few mini portions. Burbot liver is a classic spring delicacy that is often served with blinis.

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Ingredients 4 persons
  • Fish liver
  • Water
  • Butter
  • Onion
  • Allspice whole corns
  • Sea salt.
Recipes. The Cook & Chef Institute