Marinate the chicken liver in rosemary, thyme, red wine, bay leaf and garlic for 2-3 hours, subsequently drain on a paper towel or dishcloth.
Sauté the liver with rosemary and thyme sprigs in butter at a light temperature for 6-8 minutes (it should still be slightly pink), then lift it out of the butter and marinate it with sunflower oil or other vegetable oil and wine vinegar. Season lightly with salt and pepper.
Dress Vogerlalat with the finely chopped vinegar, pumpkin seed oil, potatoes, salt and pepper.
Put the liver around the lettuce and garnish with egg :Keyword : liver
Our tip: Use high quality red wine for a particularly fine taste!
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