Calf's Liver with Honey and Lemon Recipe
Flavors of France
Total time: 15 to 30 minutes
Preparation and cooking time: 30 minutes
Difficulty: Easy
Ingredients
For 4 servings
- 900 g (2 lb.) calf's liver
- 1.5 kg (3 lb.) spinach
- 200 g (7 oz.) shallots
- 100 g (6 tbsp.) butter + 5 tsp. for cooking
- 250 ml (1 cup) white wine
- 50 g (2 oz.) honey
- 125 ml (1/2 cup) heavy cream
- 1 liter (4 cups) veal stock
- Juice of 3 lemons + 3 more lemons
- 1 peeled clove of garlic
- Salt, pepper and cayenne
Method
- Remove the stems from the spinach; wash it and blanch it quickly; refresh in ice water so it keeps its color. Drain and set aside.
- Remove the zest from 3 lemons in small strips and blanch thoroughly.
- Peel and mince the shallots; sauté them in butter. Add the white wine. Add the honey and veal stock. Reduce by one-third over low heat. Add the lemon juice and crème fraîche.
- Reduce slightly. Season with salt and pepper. Add the cayenne and strain.
- Add the blanched zest and whisk in the butter. Set aside.
- Cut the calf's liver into strips about the size of a large French fry. Sauté briskly over high heat.
- Reheat the spinach, stirring with the clove of garlic that has been impaled on a fork.
- Remove all the white pith from the lemons and carefully remove the segments.
- Place the spinach in the center of each plate and arrange the slices of liver on top in a star shape. Garnish with lemon segments and the honey and lemon sauce.
More recipe ideas
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An original recipe from Jean-Jacques Daumy of La Cognette in Issoudun
Collaboration: VFC and Produits tripiers de France
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