4
Fried calf liver with blackcurrants
0 - 30 minutes
calf liver
*
frying
Preparation
Cut the slices of liver in half, sprinkle them all over with freshly ground pepper and flour, then shake off the excess flour. Heat the butter in a non-stick frying pan and fry the liver pieces until they are golden brown on both sides yet still pink on the inside.
Remove the liver slices from the pan, sprinkle them with salt, and keep them warm. Drain the meat juices from the pan, and instead add the vinegar to the pan and allow it to evaporate. Add the blackcurrant juice and reduce it down a little. Add the cream and allow everything to reduce down to a thick, viscous sauce. Heat the blackcurrants in the sauce and season with mustard, crème de cassis, salt and pepper.
Serve with potato croquettes and butter-steamed celery.
Ingredients
- 4 slices of 150 gram each calf liver
- 2 dessert spoons of flour
- 1 dessert spoon of butter
- 1 dessert spoon of white wine vinegar
- 150 gram of blackcurrants in their juice
- 1/8 (whipped) cream or crème fraîche
- 1 teaspoon of coarse mustard
- 1 dessert spoon of crème de cassis
- Salt and freshly ground pepper
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