- 2 slices fresh calf liver (if possible from the butcher)
- 1 Kanzi® apple
- 2 tbsp flour
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 pinch salt/pepper
- 300g flowery boiling potatoes
- 50 ml cream
- A pinch of salt
- A little grated nutmeg
- 50g butter in cubes
- 4 medium shallots
- Approx. 100 ml oil for deep frying the shallots
A cosy dinner for two, what’s more delightful after a busy day. Experience how Kanzi® ads a special flavour to this traditional dish.
- Peel the potatoes and boil in salted water until soft.
- Drain off the water and add cream, butter, salt and nutmeg to the potatoes.
- Mash to a puree using a potato masher or a fork.
- Then pat the calf’s liver dry and coat with flour.
- Peel the shallots, slice them as thinly as possible and coat in flour.
- Heat the oil in a pan and deep fry the shallots in it until golden.
- Then leave to drain on a paper towel.
- Heat the oil in the pan again and sauté the liver and the apple cut in slices for approx. 2 minutes on each side until golden brown all over.
- Add the butter.
- Once fried, season the liver and apple with salt and pepper.
- Put the puree on a preheated dish and pile the fried shallots, liver and apple slices on top, garnish with freshly chopped chives.
Do not salt the liver before frying, since it will otherwise become dry and tough.
Before frying the shallots hold a spoon or wooden toothpick in the oil until bubbles appear; the oil is then at the right temperature.
Do not heat the oil to smoking point since this will generate carcinogenic substances.