Turkey liver on lamb's lettuce with red wine dressing

Ingredients for 4 servings:

• 300 g turkey liver, fresh
• 500 g lamb’s lettuce, cleaned
• 30 g pine nuts
• 50 g breakfast bacon
• 200 ml red wine, dry
• 20 g flour
• Salt and pepper, freshly ground
• 2 tbsp butter, cold
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Starter (4 people) or main course (2 people)

Remove any tendons from the liver and cut into bite-sized pieces. Wash the lamb’s lettuce, shake dry, and trim. Arrange on 4 plates. Dry-roast the pine nuts in a pan and set aside. Cut the bacon into thin strips and fry in a pan with olive oil until crispy. Remove from the fat and drain on a kitchen towel. Coat the liver in flour and fry in the hot pan with the bacon fat. Season with salt and pepper. Place the liver on a kitchen towel. Deglaze the pan with red wine and bring to a boil. Season the sauce with salt and pepper and, if desired, stir in cold butter pieces to thicken it. Arrange the liver on the lamb’s lettuce, sprinkle with pine nuts and bacon, and drizzle with the sauce. Serve lukewarm.