Liver in Foil

Liver in foil © kvalifood.com

Liver in foil is a practical way to cook liver — the slices are briefly browned, then wrapped with bacon, mushrooms, and bell pepper, and baked in the oven. The foil keeps the moisture in, so the liver stays juicy. Each guest opens their own parcel at the table.

Ingredients

Yields 4 servings

  • 4 large slices liver
  • salt
  • 1 tsp mild paprika
  • 1-2 tbsp all-purpose flour
  • 1 tbsp oil
  • 2 slices bacon, cut into pieces
  • 3 shallots, finely chopped
  • 100 g mushrooms, sliced
  • ½ green bell pepper, cut into strips
  • 1 tbsp chopped parsley
  • freshly ground pepper
  • 2 tbsp stock
  • 4 large sheets aluminum foil

Accompaniments

  • herbed potatoes
  • tomato salad

Directions

Prepare the liver

Preheat the oven to 410°F (210°C). Pat the liver slices dry. Mix the flour with salt and paprika. Coat the liver slices in the seasoned flour. Brown them quickly on both sides in oil in a hot pan. Place each slice on its own sheet of foil.

Make the filling

Lightly fry the bacon pieces in the pan. Add the shallots and cook until golden. Add the mushroom slices and bell pepper strips. Season with salt, pepper, and parsley.

Wrap and bake

Distribute the filling over the liver slices. Drizzle a little stock over each one. Fold the foil tightly and press the edges firmly together. Place the parcels in an ovenproof dish and bake in the middle of the oven for 10–15 minutes, depending on the thickness of the liver.

Serving

Serve the parcels unopened — guests open them at the table. Put an extra plate out for the foil. Serve with herbed potatoes and tomato salad.

Notes

  • Baking time depends on the thickness of the liver. Thin slices (under 1 cm) need only 10 minutes; thicker slices up to 15.
  • Vary the mushrooms: try oyster mushrooms or chanterelles in season.
  • A slice of smoked cheese placed on top of the filling for the last 2 minutes adds an extra dimension.
  • The parcels can be prepared several hours ahead and kept refrigerated until ready for the oven.
  • Parchment paper can be used instead of foil if you prefer — fold like a calzone and secure the edges with paper clips.