4
Calf liver, blackberry puree, spinach
30 - 60 minutes
calf liver
*
frying
Culinaire Saisonnier
Preparation
Clean the liver and cut into thick pieces. Take 4/5 of the blackberries, cook them in the wine and sugar, reduce and mix until they become a puree.
In a hot pan, cook the liver for 3 minutes on each side and then drench in sherry. Shrink the spinach in some butter. Arrange the liver, blackberry puree and spinach on a plate.
Ingredients:
- 800 g calf liver
- 200 g blackberries
- 1 dl red wine
- 15 g cane sugar
- 700 g spinach
- butter
- sherry
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