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Veal liver Berlin style

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Ingredients for 10 servings:

  • 1.8 kg veal liver
  • 15 g salt
  • 5 g pepper
  • 60 g flour
  • 50 g clarified butter
  • 300 g apples
  • 100 g butter
  • 30 g sugar
  • 500 g onion(s)
  • 40 g flour

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

berlinese veal foie gras

Skin the liver, rinse, and remove the veins. Cut 20 slices of liver, each 80g each. Soak the apple slices in lemon water. Julienne the onions. Coat the onions in flour and fry until crispy and brown. Then drain. Heat butter in a pan and sauté the apple slices on both sides. Sprinkle with sugar and let them caramelize slightly. In another pan, heat the butter and fry the lightly floured veal liver slices on both sides until pink. Serve the liver and drizzle with clarified butter. Place an apple slice on the liver and garnish with the fried onions. Serve with mashed potatoes as a side dish. For the recipe, see “CK” (“Recipe Search”).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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