Sautéed Calf’s Liver with Lime and Grilled Zucchini Recipe
Sautéed Calf’s Liver with Lime and Grilled Zucchini
Flavors of France
Total time: 30 to 60 minutes

Prep. time: 50 minutes
Cooking time: 1 hour 10 minutes

Difficulty: Easy
Chef's Note

Serve the liver with sautéed zucchini or a purée of fresh peas.

It’s possible to reduce the cooking time by using veal stock or making the sauce in advance and thickening it only at the last minute.

For 4 servings

- 4 slices of calf's Liver, 140 g (5 oz.) each
- 6 apples
- 4 Limes
- 5 cubes of sugar
- 250 ml (1 cup) strong chicken stock
- 125 ml (1/2 cup) red wine
- 20 ml (4 tsp.) white wine vinegar
- 140 g (5 oz.) butter
- 2 tbsp. peanut oil
- 1 tsp. cornstarch
- Salt and pepper

Preparing the limes and sauce

  1. Remove the zest from the limes with a vegetable peeler. Cut into julienne strips; blanch in boiling water for 1 minute; refresh in cold water;
  2. dissolve 3 cubes of sugar in 80 ml (5 tbsp.) water; add the lime zest and simmer for 20 minutes;
  3. in another saucepan, combine the vinegar with 2 cubes of sugar; let the liquid evaporate; immediately add the chicken stock and reduce by two-thirds;
  4. combine the cornstarch with the red wine; add to the sauce; add the zest and let thicken, stirring constantly. Whisk in the butter. Correct the seasoning.

Preparing the liver

  1. Season the slices of liver with salt and pepper; in a skillet, heat the oil and add the liver; cook for about 3 minutes on each side until lightly browned but still pink inside.
  2. Cut out the lime segments, removing the membrane;
  3. Place a slice of liver onto each plate; garnish with lime segments; pour on some of the sauce. Serve immediately.
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