Calf Liver with Brown Butter Sauce
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Recipes from professionals
Calf liver is a delicious dish that may have been forgotten by those who suffered through badly cooked liver with soft onions in childhood. It's a pity, because prepared correctly it tastes divine. Use calf liver, fry it pink, and enjoy it with a brown butter sauce with capers, parsley, shallots and garlic.
Servings
: 4
servings
Ingredients
1
slice
light bread
Butter and oil for frying
2
shallots
2
cloves
garlic
1
handful
fresh flat-leaf parsley
200
g
unsalted butter
1
tbsp
balsamic vinegar
4
tbsp
capers
600
g
calf liver in slices
Wheat flour
Salt and pepper
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Instructions
Step 1/7
Tear the bread into small pieces and fry them golden and crispy in butter and oil in a pan. Lightly crush them afterwards.
Step 2/7
Peel the shallots and garlic. Halve and slice the shallots, and slice the garlic thinly. Pluck and chop the parsley.
Step 3/7
Put the butter in a saucepan and let it heat up until it turns brown, without burning. Add the shallots and garlic and stir briefly.
Step 4/7
Now add the balsamic vinegar, capers and parsley, and remove the pan from the heat. Season with salt and pepper.
Step 5/7
Pat the calf liver dry on kitchen paper, coat it in wheat flour, and fry it for approximately 1-2 minutes on each side in butter and oil. It should still be pink in the middle. Season with salt and pepper.
Step 6/7
Arrange the calf liver on a plate and top with toasted breadcrumbs and brown butter sauce.
Step 7/7
Enjoy with potatoes if desired.
