Fried liver with mashed potatoes and caramelised onions

Method 

Clean the liver and cut it into 2 cm thick slices. Place the slices in water and rinse out the blood.

Peel the onions and cut them in half, then slice them—heat ½ dl of oil and 50 g of butter in a pan. Sauté the onions over medium heat until they turn brown. Add the sherry, sugar, and mustard to the onions and let it simmer until all the liquid has evaporated—season with salt and pepper.

Peel the potatoes and kohlrabi and cut them into smaller pieces. Boil in lightly salted water until tender. Drain the water and let the vegetables steam briefly to remove any remaining moisture.

Mash the potatoes and kohlrabi with a masher. If you don’t have a masher, a whisk can be used instead. Add 100 g of butter, two dl of milk, and the grated cheese, and stir together. Season with salt and pepper. A touch of grated nutmeg on top also adds good flavour.

Heat 2 tablespoons of oil and 50 g of butter in a pan over high heat. Coat the liver in rye flour and fry it quickly for about ½-1 minutes on each side, depending on how rare you want it. Place the liver on kitchen paper and season with salt and pepper.

Serve the liver on top of the mashed potatoes with onions on top. Garnish with garden cress.

A collaboration between Matkovin, Visit Faroe Islands and Búnaðargrunnurin.