4
Sweet and sour calf liver
> 60 minutes
calf liver
***
frying
sous vide
Culinaire Saisonnier
Preparation
Vacuum seal all ingredients for the veal liver and cook for 50 minutes in a 65°C (149°F) water bath.
Cool in ice water, slice and fry until crispy in cocoa butter. Sauté the onion in olive oil and add capers and olives, finishing with the liver. Deglaze with the white wine and allow to evaporate. Now, add the vinegar, sugar and parsley, cook on high heat for 2 minutes and put aside. For the ice cream, blend all ingredients at 60°C (140°F) to a fine cream.
Fill Pacojet cups and pacotise 2 times.
For the calf liver:
- calf liver
- aromatic herbs
- olive oil
- pepper
- cocoa butter
For the red onion in sweet and sour:
- 3 red Tropea onions cut into julienne strips
- trimmed calf liver pieces
- 20 g Pantelleria capers
- 40 g olive oil
- 100 g white wine
- 30 g red wine vinegar
- 25 g granulated sugar
- 5 g green olives
- parsley
For red onion ice cream:
- 200 g julienne of sweet and sour red onion
- 200 g cream
- 3 g salt
- 10 g olive oil
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