Ingredients
- 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
- PUREE:
- 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
Cooking Instructions
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.
Tip:
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.
