Nordic Now: Pan-Fried Chicken Livers With Nettles
Claus Meyer is the cofounder of world-renowned Copenhagen restaurant Noma, as well as a storied cookbook author, television show host, university professor and global culinary ambassador. When he releases a collection of recipes, it's a must-own.
Nordic cooking is famously season-specific, owing to its bounty of forage-friendly produce, tried-and-true preservation methods and hunting and fishing dependent on migration patterns. Welcome these techniques and recipes into your kitchen and enjoy the cuisine that inspired one of the best restaurants in the world.
Nordic Now: Pan-Fried Chicken Livers With Nettles
Prep Time
15
minutes
Cook Time
5
minutes
Servings
2
Total time: 20 minutes
Ingredients
- 7 ounces fresh chicken livers
- 2 red onions
- 2 tablespoons acacia honey
- 3 tablespoons apple cider vinegar
- Sea salt flakes and freshly ground pepper
- 1 tablespoon olive oil
- 2 handfuls nettle shoots
- 1/2 frisée (curly endive)
- 1 tablespoon cold-pressed canola oil
Directions
- Check that the chicken livers are fresh — they must have a beautiful dark red color, smell of flesh and blood, and have a smooth, shiny surface. Remove any sinews or membranes, and place the livers in the refrigerator until it is time to fry them.
- Peel the red onions, cut them into thin wedges, and put them in a bowl. Add the honey, vinegar, salt, and pepper, and let marinate for 20 to 30 minutes, stirring a few times at regular intervals.
- Heat a skillet with the olive oil and fry the chicken livers for 1 to 2 minutes on each side over high heat so that they have a nice fried surface but remain pale pink in the middle.
- Rinse the nettle shoots, chop them coarsely, and add them to the pan with the chicken livers to fry for the last 10 seconds of cooking time, softening them a little but keeping their structure and beautiful green color intact. Season with salt and pepper.
- Rinse and tear the frisée, then dry it using a salad spinner or a clean dish towel. Remove the livers from the pan and serve immediately with the pickled onions, lettuce, and some good bread, drizzling the cold-pressed canola oil over the plate. Serve either as an appetizer or a light lunch.