Pan-fried calf liver with red cabbage, apple and caramelised onion

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: calf liver

Difficulty: ***

Cooking methods: frying

Preparation

Remove the veal liver from the refrigerator half an hour before preparing it and let it come to room temperature. Bring the water to the boil with the red cabbage, the cinnamon stick, the bay leaves and the cloves. In the meantime, peel the apples and core them, cut 4 slices from them and dice the remainder. Add the diced apple to the red cabbage. Add the spoonful of apple syrup at the same time. Simmer on low heat for about 30 minutes. Remove the cloves, bay leaves and cinnamon stick. Season with pepper and salt. If required, the cooking juices of the red cabbage can be thickened with some cornstarch.

Melt 2 tablespoons of sugar in a non-stock frying pan and caramelise the onion rings in about 2 to 3 minutes, until golden brown. Add half a tablespoon of butter and the apple rings, and fry them on both sides. Heat some oil in a frying pan. The liver can, if preferred, be slightly floured so it becomes extra crispy. Add the slices of liver to the hot oil and add some butter. Fry, turning regularly, for about 2 to 3 minutes on low to medium heat so the liver remains slightly pink in the middle. Season with pepper and salt.

Nice with a red wine jus, enriched with rosemary.

Basic red wine jus:

Heat 50 g butter in a large pan and sauté the shallots and garlic in it. Deglaze with a dash of vinegar, reduce it by half, add the wine, honey and pepper and let this reduce on low heat to about one quarter of the original amount. Add the veal stock, and briefly let simmer. Strain the jus and season with salt and optionally a few drops vinegar or lemon juice. Cube the remainder of the butter (or more or less to taste) and whisk it into the jus to slightly thicken it. Use dry white wine to create a lighter jus. For bay leaf jus, add 5 bay leaves before simmering; for rosemary jus, 2 sprigs of rosemary, etc.

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