John Myers
Contents
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Ingredients
- 200 g Veal liver
- 40 g Butter
- 1 half Onion
- 1 clove Garlic
- 2 tbsp Lingonberry jam
- 60 g Liquid butter
- 1 half Lemon juice
- 1 half Bio lemon zest
- 1 tsp Chives
- 1 tsp Parsely
- 1 tsp Salt and pepper
- 2 tbsp Plum wine
Instructions
- Wash the calf's liver and carefully cut it into tiny pieces - if there are skins in the liver, they are removed by scraping
- Roast the onion in 40 g butter until translucent - squeeze the clove of garlic and roast it - add the liver and fry it only VERY SHORT - then put the mixture in a tall mixing cup
- 60 grams of room-soft butter + 2 tablespoons of lingonberry jam - finely chop parsley + chives and add - season with salt, pepper, lemon juice and lemon zest - refine with plum wine - then puree everything thoroughly with the blender
- Then fill the mixture into small molds and cover with cling film - for several hours. put in the refrigerator so that it is creamy spreadable - serve with toast
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 11.6gProtein: 6.8gFat: 21g
