Calf's Liver with Honey and LemonTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:122.5 kcal
Proteins:12.5 g
Fats:4.7 g
Carbohydrate:8 g
Fibers:1.1 g
Sugar:1.7 g
Cholesterol:93 mg
Sodium:677.3 mg
Calcium:51.7 mg
Energy:1388 kcal
Proteins:141.6 g
Fats:53.2 g
Carbohydrate:90.5 g
Fibers:12.7 g
Sugar:19.2 g
Cholesterol:1053.1 mg
Sodium:7671.1 mg
Calcium:585.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
900
g
calf's liver
1500
g
spinach
200
g
shallots
250
ml
white wine
50
g
honey
125
ml
heavy cream
1000
ml
veal stock
3
more lemons
1
peeled clove of garlic
salt, pepper and cayenne
METHOD
- Remove the stems from the spinach; wash it and blanch it quickly; refresh in ice water so it keeps its color. Drain and set aside.
- Remove the zest from 3 lemons in small strips and blanch thoroughly.
- Peel and mince the shallots; sauté them in butter. Add the white wine. Add the honey and veal stock. Reduce by one-third over low heat. Add the lemon juice and crème fraîche.
- Reduce slightly. Season with salt and pepper. Add the cayenne and strain.
- Add the blanched zest and whisk in the butter. Set aside.
- Cut the calf's liver into strips about the size of a large French fry. Sauté briskly over high heat.
- Reheat the spinach, stirring with the clove of garlic that has been impaled on a fork.
- Remove all the white pith from the lemons and carefully remove the segments.
- Place the spinach in the center of each plate and arrange the slices of liver on top in a star shape. Garnish with lemon segments and the honey and lemon sauce.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
