mix with salt and pepper and roast in a frying pan. Cut the calf’s liver into pieces, season, fry in olive oil and place in the stove at 180 degrees to continue cooking.
Fry a handful of arugula in oil, drain and season with salt. Squeeze the orange, boil the juice, mix in butter and season with juice of one lemon, pepper and powdered sugar.
Put this sauce on a plate. Put the potato fritters and the liver “on top” and cover with the arugula.
Chop a little bit of lemon peel and use it as garnish.
Related Recipes:
Baked Plaice with Wild Garlic Pesto and SaladFor the baked plaice with wild garlic pesto and arugula-tomato salad, pat the fish fillets dry and season with...
Veal Liver Doughnut Style with Apples and Balsamic Vinegar— Zacherl for the five-course — Kerner menu from the March 4. For the mashed potatoes First remove...
Fettuccine Alla Romana – Ribbon Noodles with Chicken Liver SauceFor the fettuccine alla romana, first soak the dried mushrooms in water. Then cook the basic sauce. Cut the...
Veal Liver Doughnut Style on Cream Puree with Apple Ch …Cut rings. Cut out apple house, remove peel and cut into finger-thick slices. Whip cream until stiff and heat...
Rabbit with Balsamic Vinegar ShallotsRemove the skin and tendons from the back of the rabbit. Remove kidneys and liver. Cut each back in half...
Duck Breast Rolls with CassisFor the duck breast rolls with cassis, mix the clove powder with the cassis. Coat the smoked duck breast...
Veal Liver ‘Italian StyleRub the calf’s liver, freed from sinew and skin, with the finely crushed rosemary and white pepper...
Duck Breast with Crispy Skin on PolentaFor the duck breast with crispy skin on polenta, first preheat the kitchen stove to 70 °C (convection oven 60...
Rosemary and Thyme with Two Tiers of LambSeparate from the spine, cut in half in the middle, between the carée and the saddle piece. Chop the spine...
Duck with Apples and ChestnutsFor the duck with apples and chestnuts, first preheat the electric stove to 225 degrees (gas mark 4). Rinse...