John Myers
Contents
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Ingredients
Balsamic onions
- 3 tablespoon Raisins
- 100 ml Balsamic vinegar
- 40 g Clarified butter
- 600 g Red Onion
- 3 tablespoon Brown sugar
- 100 ml Vegetable broth
- 100 ml Cream
- 100 ml Salt and pepper
Veal liver
- 6 piece Veal liver
- 6 piece Flour
- 6 piece Salt and pepper
- 2 tablespoon Clarified butter
- 3 tablespoon Port red
caramelized calvados apple
- 1 greater Apple
- 1 greater Lemon juice
- 1 tablespoon Brown sugar
- 50 ml Calvados
Pressed potatoes
- 8 smaller ones Potatoes
- 8 smaller ones Rosemary fresh
- 8 smaller ones Pepper from the grinder
- 8 smaller ones Rosemary salt
Instructions
We start with the press potatoes ...
- Wash the potatoes and boil them until soft - add a few rosemary sprinkles to the boiling water and cook with them
then continue with the balsamic onions ...
- Put the raisins in balsamic vinegar the day before - cut the onion into very large rings - then sweat the onion rings in clarified butter - let them caramelize with brown sugar - deglaze with the vegetable stock and now only add the balsamic vinegar from the marinated raisins - the onions over gentle heat soft steam
- when the onions are soft, add the marinated raisins - then the whole thing is refined with a little cream - if necessary season with salt - keep warm
next the calvados apples ...
- Peel the apple and cut into 1 cm thick slices - immediately pour lemon juice over the apples so that they do not turn brown - melt the sugar in a pan over a gentle heat and deglaze with calvados - when the caramel has loosened, the apple slices are inserted - the apples Cover and leave in the pan WITHOUT any additional heat
and finally the veal liver ...
- Wash the veal liver (should be very thinly sliced) and pat dry - then overcast - mix the flour with a little salt and pepper in a plate and turn the liver pieces in it
- Fry the floured liver in clarified butter quickly and sharply on both sides - then take it out and let it rest in the oven at 80 degrees for about 10 minutes - deglaze the roast residues in the pan with port wine and add to the balsamic onions
serve and decorate
- the potatoes are pressed directly onto the plate through the potato press (peeling is not necessary - the peel stays in the potato press !!) season the press potatoes with rosemary salt and a little green pepper
- Add balsamic onions, liver and calvados apple - decorate with some ruccola and balsamic cream
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 20.3gProtein: 1.1gFat: 8.5g
