Veal Liver Roasted Pink

5 from 4 votes
Prep Time 35 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 880 kcal


Side dishes

  • 3 tablespoon Clarified butter
  • 3 tablespoon Pepper from the grinder
  • 3 tablespoon Salt from the mill
  • 3 tablespoon Dried lemon zest
  • 3 piece Apple Braeburn
  • 25 g Butter
  • 1000 g Battspinach fresh
  • 100 ml Cream 30% fat
  • 1 teaspoon Coarse salt
  • 1 teaspoon Mace and cinnamon mixed
  • 1 tablespoon Lard
  • 1 tablespoon Mascarpone
  • 500 g Potato freshly peeled small variety
  • Salt
  • Butter


  • The liver is washed off under running water. Then dry (dab) with a paper towel. Release any tendons and peel off the skins only on the long, narrow sides. Heat a pan as high as possible and then add the clarified butter. Season the liver slices and place them in the red-hot pan. The liver contracts immediately and takes on a beautiful, even shape. Personally, I do not flour the liver, because if the pan is at the perfect temperature, it can be removed from the bottom and turned over immediately. After turning it, I just let the liver simmer - that means I reduce the heat to a third of the total height.
  • The potatoes are peeled and cooked in salted water for about 20 minutes. Meanwhile, I cut the well-washed apples into finger-thick slices (Kleekes height), butter them a little and put them with the liver in the pan or on the plate as you can see in the pictures.
  • I put butter in another large pan and let it melt. Then the cleaned spinach leaves are added. Put the lid on so that steam can develop and pre-cook the spinach for about 2 minutes. Then add the remaining ingredients to the spinach and mix them in well. Reduce the heat to half and finish cooking the spinach. Turn it every now and then.
  • Once everything has been cooked and seasoned, only the plates, which have been warmed up if possible, are served and the food is enjoyed.
  • Personally, I like to put a touch of chilli on the apple slices and some "good butter" on the potatoes.

Bon appetit Culinary greetings your Biggi ♥


    Serving: 100gCalories: 880kcalProtein: 0.3gFat: 99.5g
    Avatar photo

    Written by John Myers

    Professional Chef with 25 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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe

    Crispy Duck with Almond Balls and Pineapple Mango Red Cabbage

    Potato and Leek Soup with Ham