Inspiration from Japan - Calf liver with a difference: Veal liver with seaweed and mango

30 - 60 minutes
calf liver


  • 600 g (in slices) calf liver
  • 2 tablespoons flour
  • vegetable oil
  • 1 tablespoon butter
  • 200 g Wakame algae
  • 1 tablespoon lime juice
  • 1 teaspoon cane sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame
  • 1 ripe mango
  • 1 teaspoon chili flakes
  • Salt
  • Pepper from the mill

Nutrition values



Remove any remaining skin or tendons from the liver. Cut the liver into evenly sized pieces.

Wash the Wakame algae cold and drain. Stir lime juice and sugar until the sugar has dissolved. Stir in sesame oil and mix everything with the algae. Roast the sesame seeds in a coated pan until golden brown, allow to cool and mix into the seaweed salad. Peel and halve the mango and cut into evenly thick slices. Arrange the mango slices on large plates in a fan shape. Place Wakame salad on top.

Turn the liver in flour. Tap off excess flour. Heat oil in a large pan, add butter and brown the slices of calf liver in foaming butter on both sides. Make sure that the liver is not overcooked. Season the liver and arrange on the prepared plates. Sprinkle the finished dish with chilli flakes and serve immediately.

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