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🍽️ Pan-fried liver with beans and pear

365 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 2 ripe pears
• 1 bunch arugula
• 2 small can white beans (à 240 g drained weight)
• 3 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 4 slices veal liver (à approx. 150 g)
• 2 tbsp flour (for dredging)
• 2 tbsp butter
• 200 ml veal stock (from the jar)

Instructions

1. 1. Peel the shallots and dice them finely.
2. 2. Peel the pears, cut them into quarters and remove the cores.
3. 3. Cut the pear quarters into thin slices.
4. 4. Wash the arugula and spin it dry.
5. 5. Chop the arugula coarsely.
6. 6. Drain the beans.
7. 7. Heat the beans in a pot.
8. 8. Fold the arugula into the beans.
9. 9. Season the mixture with vinegar, salt and pepper.
10. 10. Keep the beans warm.
11. 11. Clean the liver and remove any skins if necessary.
12. 12. Coat the liver in flour.
13. 13. Heat the butter in a non-stick pan.
14. 14. Fry the liver over low heat on both sides.
15. 15. Remove the liver from the pan.
16. 16. Salt and pepper the liver.
17. 17. Keep the liver warm, covered.
18. 18. Sauté the shallot cubes in the frying fat until translucent.
19. 19. Deglaze with veal stock.
20. 20. Let the sauce reduce slightly.
21. 21. Warm the pear slices in the sauce.
22. 22. Divide the beans among plates.
23. 23. Place the liver on top of the beans.
24. 24. Pour the sauce over the liver.
25. 25. Garnish with pear slices and serve.

Nutrition per serving

• kcal: 365
• Protein: 39 g · Fett/Fat: 10 g · Carbs: 30 g