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🍽️ Veal Liver with Sage and Mashed Potatoes

738 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• 8 slices veal liver approx. 80 g each (cleaned, without skin and tendons)
• 2 tbsp flour
• 2 tbsp clarified butter
• 20 ml Calvados
• 150 ml veal stock
• 2 sprigs sage
• 2 tbsp whipping cream
• salt
• mixed pepper
• 200 ml milk
• 40 g butter
• nutmeg (freshly grated)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Rinse the liver slices briefly.
4. 4. Pat the liver dry with a kitchen towel.
5. 5. Coat the slices in flour until lightly covered.
6. 6. Heat ghee (clarified butter) in a pan.
7. 7. Fry the liver on both sides until brown.
8. 8. Remove the fried liver from the pan and set it aside.
9. 9. Deglaze the pan juices in the pan with Cavados (a sweet dessert wine).
10. 10. Add some meat stock.
11. 11. Let the sauce simmer slightly until it thickens.
12. 12. Rinse the sage leaves.
13. 13. Pluck the leaves off the stems.
14. 14. Chop the sage leaves coarsely.
15. 15. Stir the cream into the sauce.
16. 16. Place the meat back into the sauce.
17. 17. Let the meat steep on low heat for about 5 minutes.
18. 18. Season the sauce with salt and mixed peppercorns.
19. 19. Peel the steamed potatoes.
20. 20. Press the potatoes through a potato ricer.
21. 21. Pour hot milk over the potatoes.
22. 22. Stir the butter into the mash.
23. 23. Season the mash with salt and nutmeg.
24. 24. Plate the liver with the sauce and the mashed potatoes.
25. 25. Sprinkle the dish with some mixed peppercorns.
26. 26. Serve the meal warm.

Nutrition per serving

• kcal: 738
• Protein: 69 g · Fett/Fat: 24 g · Carbs: 56 g