John Myers
Fried Liver on Potato Rösti with Caramelized Apple Slice and Calvado Sauce
The perfect fried liver on potato rösti with caramelized apple slice and calvado sauce recipe with a picture and simple step-by-step instructions.
- 2 Boil the potatoes firmly in advance
- 1 Onion
- 1 Egg
- 1 Apple boskop
- 1,5 tbsp Sugar
- 150 ml White wine dry
- 1 Lemon
- 200 ml Veal stock or poultry stock
- 4 tbsp Apple juice
- 30 cl Calvados
- 3 tbsp Ice cold butter
- 2 Discs Liver a’80gr from pork or veal
- Flour
- Sea salt from the mill
- Pepper from the grinder
- Olive oil
- Peel the potatoes, wash them and grate them coarsely on the vegetable grater. Drain on a sieve. Finely dice the onion, add to the potatoes in a bowl. Beat an egg over it and mix. Bake 2 potato rösti in olive oil.
- In the meantime: peel and core the apple and cut into slices. Caramelize the sugar in a pan and steam the apple slices in it until soft. Deglaze with the wine and add a few squirts of lemon.
- In a saucepan, reduce the stock and apple juice by half. Flour the liver and fry in olive oil. If necessary, keep warm in the oven at 100 °.
- For the sauce, add the butter to the stock, season with salt and pepper. Stir in the cold butter and mix with a hand blender. Arrange the potato rösti, cover with the liver, cover with the apple slice and drizzle with the sauce.
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