Calffish with lemon

Ingredients for Calffish with lemon

Instructions for Calffish with lemon

To prepare the Calffish with lemon recipe, please follow these instructions:

Ask the butcher to remove the skin on the liver and cut it into four 2 cm thick slices of approx. 175 g. The eggplant is washed and halved lengthwise. The meat is scratched crosswise with a knife and brushed with olive oil stirred with crushed garlic and thyme. Step the aubergines on the grill approx. 10 min. on every side. Sprinkle with salt and pepper. Brush the liver with some oil and place them on the grill for a couple of minutes. on every side. Look at the juice that pops: When it's pink, the liver is pink inside. If desired, the juice must be ready. Serve with the grilled aubergines and half lemons. The lemon squash is pressed over both the liver and the eggplant - after taste.