John Myers
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Veal Liver Roasted Pink
The perfect veal liver roasted pink recipe with a picture and simple step-by-step instructions.
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 Breaburn
- 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.
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