John Myers
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Fried Veal Liver
The perfect fried veal liver recipe with a picture and simple step-by-step instructions.
- 1 tbsp Raisins
- 100 ml Balsamic vinegar dark
- 2 Red onions
- 2 Tart apples
- 4 tbsp Rapeseed oil
- Salt and pepper
- 100 ml Dry red wine
- 1 tsp Sugar fine
- 1 Bay leaf
- 1 Branches Fresh thyme
- 4 Stems Marjoram fresh
- 4 cl Calvados
- 3 Discs Veal liver
- 2 tbsp Butter
- soak the raisins in the balsamic vinegar (I used my elderberry balsamic vinegar) – cut the onions into strips –
Heat the oven to 60 ° C – to keep it warm
- heat the oil in a saucepan and steam the onions with the balsamic vinegar and raisins in it – sprinkle with sugar and caramelize a little – deglaze with red wine – stir in the herbs, salt and pepper – simmer until the wine has almost boiled down – keep warm
- Wash the apples – cut out the core and cut into slices – heat the butter in a pan and fry the apple slices in it on both sides – deglaze with calvados – remove from the pan and keep warm –
Keep plates warm
- Put the butter in the pan and heat it (not too hot) – flour the liver slices and fry them in the pan on both sides for 2-3 minutes – add fresh herbs to the pan –
- Place on the warmed up plates – mashed potatoes – the liver on top with the calvados apples and the balsamic red wine onions – I prepared the mashed potatoes without nutmeg but with marjoram salt – it went great –
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