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🍽️ Veal liver with apple rings and Calvados

548 kcal · 30 min · 4 servings

Ingredients

• 600 g floury potatoes
• salt
• 2 apples
• 2 onions
• 600 g veal liver
• pepper (from the mill)
• flour (for dusting)
• 4 tbsp butter
• 20 ml Calvados
• 200 ml veal stock
• 1 tsp powdered sugar
• 120 ml milk
• 30 g butter
• nutmeg (freshly grated)
• 1 tbsp fine chive rings

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for 30 minutes until tender.
4. 4. Wash the apples under running water.
5. 5. Remove the core of the apples using a corer.
6. 6. Slice the apples into thin rings.
7. 7. Toss the apple rings with the lemon juice.
8. 8. Peel the onions.
9. 9. Slice the onions into rings as well.
10. 10. Wash the veal liver and pat it dry.
11. 11. Remove any excess sinew from the liver.
12. 12. Divide the liver into serving-sized pieces.
13. 13. Season the liver pieces with pepper.
14. 14. Lightly dust the liver with flour.
15. 15. Shake off any excess flour.
16. 16. Heat 2 tablespoons of butter in a hot pan.
17. 17. Fry the liver on all sides.
18. 18. Remove the fried liver from the pan.
19. 19. Deglaze the pan juices with Calvados.
20. 20. Pour some stock into the pan.
21. 21. Let the sauce simmer for about 5 minutes.
22. 22. Return the liver to the sauce.
23. 23. Let the liver cook pink for 4-5 minutes.
24. 24. Melt the remaining butter in another pan.
25. 25. Fry the apple rings and onion rings until golden brown.
26. 26. Dust the sugar over the apples and onions.
27. 27. Caramelize the sugar slightly.
28. 28. Drain the potatoes.
29. 29. Let the potatoes steam dry.
30. 30. Press the potatoes through a potato ricer.
31. 31. Mix the potatoes with milk and butter.
32. 32. Mash the mixture into a smooth puree.
33. 33. Season the puree with salt, pepper, and nutmeg.
34. 34. Warm the plates.
35. 35. Place the potato puree on the plates.
36. 36. Place the liver on top of the puree.
37. 37. Distribute the apple and onion rings over the liver.
38. 38. Drizzle the dish with the Calvados sauce.
39. 39. Sprinkle the dish with chives.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 548
• Protein: 31 g · Fett/Fat: 22 g · Carbs: 51 g