John Myers
Contents
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Ingredients
Ragout:
- 500 g Veal liver
- Flour to mix with
- 400 g Onions
- 200 g Apple
- 120 g Smoked bacon
- 150 ml Vegetable broth
- 150 ml White wine
- 3 tbsp Oil
- 1 tbsp Butter
- 2 tbsp Creme fraiche Cheese
- Pepper, salt, a pinch of sugar, a pinch of cinnamon
Potato mash:
- 700 g Potatoes
- 60 ml Cream
- 2 tbsp Butter
- Pepper salt
Instructions
Ragout:
- Cut the liver into approx. 3 - 3.5 cm pieces. Peel and cut the onions into eighths. Wash the apples, dry them, cut in half, core and cut into pieces approx. 2.5 cm in size. Cut the bacon into pieces of the same size.
- Turn the liver pieces individually around in the flour and place them next to each other on a surface. Heat oil and butter in a very large pan and fry the mottled liver pieces hot and spicy on both sides for 1 minute each. They should get some color. Then lift out of the fat immediately and store temporarily on a plate.
- Add a tablespoon of oil to the searing fat and first fry the diced bacon in it. Then add the onions and continue frying everything over high heat until the onions are lightly browned. Deglaze everything with the stock and wine, turn the heat down and simmer for approx. 3 minutes without the lid. Then fold in the apple pieces and cook for another 2 minutes. Then add the liver, fold in well and stir in the crème fraîche. Now only let it sit for approx. 2 minutes with the stove switched off. The dish should be slightly compact, but still coated in a creamy sauce. If it is too compact at the end, just stir in a little more wine and season everything with pepper, salt, sugar and a pinch of cinnamon.
Mashed potatoes:
- Peel the potatoes, cut them into small pieces and cook them in well-salted water. Pour off the water and mash the potatoes vigorously (do not use a hand blender or hand mixer, otherwise the potatoes will become slimy). Add the cream and butter and mash well again. The mash may still contain small bits. Possibly at the end stir again briefly and vigorously with the hand whisk and season to taste with pepper and salt.
- Arrange a ring from the mash on a larger plate and fill the middle with the ragout. Then .............. just let it taste .............
