Steamed Calf’s Liver On

– Important: uniform – elongated nish piece of – 4 4 4 cm thickness – finely chopped – finely chopped – finely chopped – finely chopped Black pepper pepper pepper

Stir a vinaigrette from salt, herb vinegar, shallots, pepper, chives and safflower oil. Season the calf’s liver with thyme, salt and pepper. Bring the white wine and soup to a boil and cook the liver in a sieve over the steam, with the lid on, until just cooked through, 5 minutes. Cool slightly.

Cut the lukewarm liver into 3 mm thick slices and arrange them like a rosette in the middle of the plates. Arrange the cleanly washed and well drained wild herbs around it. Sprinkle radishes and daisies on top.

Drizzle vinaigrette evenly over liver and leaf lettuce.

If not all, partly a little bit unusual kitchen herbs are available, take others. It is only important not to use herbs that taste too savory.

According to: Oskar Marti, Ein Poet am Küchenherd, Frühling in der Küche, Hallwag,

Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.

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