Marinated Goose Liver
Goose liver marinated in red wine and soy sauce, seared with melted cheese and served over mashed potatoes.
Ingredients
| 400 g | goose liver | |
| 6 tbsp | 90 ml | red wine |
| 2 | garlic cloves | |
| 4 tbsp | 60 ml | soy sauce |
| — | black pepper | |
| — | salt | |
| — | bay leaf | |
| 25 g | processed melting cheese |
Instructions
Wash and pat dry the goose liver. Crush the garlic with salt. Mix together the wine, soy sauce and the spices. Pour this marinade over the livers and let them stand cold for 2 hours. Drain them and braise them in a grill pan together with the marinade. Add the processed (melting) cheese and stir until it melts. Serve the livers over mashed potatoes, garnished with broccoli braised in butter and sprinkled with pomegranate seeds.