4
Calf liver with beetroot, apple and star anise
0 - 30 minutes
calf liver
*
frying
Preparation
Cut the beetroot into slices of about 0.5 cm thick and grill them. Season to taste. Cut the apples into quarters, then cut those into 2 pieces and peel into half moons.
Fry the apples in butter for about 2 minutes, add the honey and lemon juice and shake well.
Continue frying until the apples have a sticky coating of honey.
Cut the little gems into quarters and halves and fry briefly in a little oil and deglaze with a little lemon juice, season to taste. Fry the liver over medium-high heat for about 4-5 minutes, stirring occasionally, and season with salt and pepper.
Lay the beetroot slices overlapping each other on the plates, divide the little gem over the beetroot and place the liver on top. Spoon the sauce on top and enjoy a classic with a new twist.
Bon appétit!
Ingredients:
- 4 slice of approx. 180 g 1.5-2 cm thick of calf liver
- 4 cooked beetroots
- 2 Elstar apples
- 1 tbsp honey
- 2 cinnamon sticks
- juice of 1 lemon
- 200 ml of gravy with 3 star anise
- 2 heads of little gem lettuce
- oil
- butter
- salt and pepper
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