Pan-fried pike liver
Make a great appetizer for get-togethers with friends! I often see pike liver tossed out when people clean the fish. I don't think it should be — it's actually a wonderful delicacy. All you need to do is cook it right. I recently treated my friends to this gorgeous dish as an appetizer, and they were thrilled.
Gera
Recipe author
Pan-fried pike liver
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 79 %
27 g
Fats 18 %
6 g
Carbohydrates 3 %
1 g
166 kcal
GI:
100
/
0
/
0
- Rinse the pike under running water and lay it on a cutting board. Slit the belly open and carefully remove the innards. Cut and pull out the contents very gently so you don't puncture the gallbladder. Separate out the liver, rinse it, pat it dry slightly, then cut it into pieces and dredge them in a mix of salt and freshly ground pepper. Heat a skillet with vegetable oil and fry the pieces on both sides until nicely golden. Arrange them attractively on a plate — pickles, bread, and tomato slices make good companions. Your fantastic appetizer is ready!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pike liver - 131 kcal/100g
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