Calf's Liver with the Flavors of Normandy, a recipe from Pierre Potel on the Worldwide Gourmet

Français

Recipes>Calf's Liver with the Flavors of Normandy

Calf's Liver with the Flavors of Normandy Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy

Chef's Note

Une recette de Pierre Potel, Restaurant Le Cappeville, Normandie

Ingredients

Ingredients for 4 servings

- 4 slices of calf's Liver, 180 g (6 oz.) each

- 300 ml (1 1/4 cups) cider

- 100 ml (6 tbsp.) meat juice

- 40 ml (3 tbsp.) Calvados

- 3 tbsp. crème fraîche

- 70 g (5 tbsp.) butter

- Flour

- Oil

- Salt and pepper

Method

Peel and core the apples. Cut 4 of them into small pieces and place in a pan with a little water. Simmer gently until reduced to a purée, then put through a food mill and add the balsamic and sherry vinegars.
Cut one apple into small dice and cook in a skillet in butter until lightly browned.
Cut the remaining apple into even batonnet [small stick] shapes 3 cm long.
Stud the slices of calf's liver with the apple batonnets, sticking them in securely. Season with salt and pepper and flour lightly.
Heat the oil in a skillet and add a knob of butter; place the slices of liver in the pan and cut for about 3 minutes on each side until lightly brown but still pink inside.
Set the liver aside on a rack, remove most of the fat from the pan, add the Calvados and flambé; add the cider vinegar and the cider and reduce to three-quarters then add the cream and the meat jus.
The sauce is ready once it coats the back of a spoon.
Add the diced apple and slices of calf's liver to the pan.
Arrange small scoops of the apple compote attractively on each plate. Place a slice of calf's liver on each plate and spoon the sauce over top. Serve immediately.

Sommelier

Enjoy with a slightly dry Norman cider

More recipe ideas

Find