Calf liver, blackberry puree, spinach

30 - 60 minutes
calf liver
Culinaire Saisonnier


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.


  • 800 g calf liver
  • 200 g blackberries
  • 1 dl red wine
  • 15 g cane sugar
  • 700 g spinach
  • butter
  • sherry

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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