4
Pan Fried Calf's Liver with Beetroot & Apple Salad
0 - 30 minutes
calf's liver, veal stock
*
frying
Preparation
Heat a little olive oil in a pan and sauté the finely chopped onion, add a tablespoon of Chinese 5 spices/Allspice, and heat while stirring for thirty seconds to release the flavour. In a bowl, mix the diced red beetroot, sautéed onion, diced potato, and a splash of olive oil and flavour with vinegar, lemon juice, salt, and pepper (to taste).
Heat some butter in a pan on a medium heat and let it bubble. Place the slices of liver in the pan and fry for approx. two to three minutes on a medium heat while regularly turning, so the liver is still slightly pink on the inside. Flavour with salt and pepper.
Dress the salad on a plate, inside a round cutter for instance, place the liver on top of the salad, and spoon the gravy on and around the food. Extra tasty: grate some fresh horseradish over the dish!
Port Gravy with Onion:
Heat 50 grams of butter in a pan and sauté the shallots and garlic. Deglaze with a splash of vinegar and the port, reduce this by half, add the wine, honey, and ground pepper, and cook this on a low heat to reduce to a quarter.
Add the veal stock and cook for another 15 minutes. Strain the gravy and flavour with salt, and possibly some drops of vinegar or lemon juice. Lightly sauté the chopped onion and stir this through the gravy.
Ingredients:
- 4 slices of approx. 100 grams calf's liver
- butter
- salt/pepper to taste
- 300 grams red beetroot cooked and diced
- 1 Jonagold apple
- ½ onion finely chopped
- 1 tablespoon Chinese 5 spices/Allspice
- olive oil
- red wine vinegar
- ½ lemon
Port Gravy with Onion:
- ½ kg chopped shallots
- 2 cloves of garlic
- ¼ litre of Red Port
- ¼ litre red wine (Cabernet Sauvignon)
- ½ litre veal stock
- ½ tablespoon honey
- splash of red or white wine vinegar
- butter
- salt/black pepper from the mill
- 100 gr chopped onion
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