Baked veal liver with apple-onion sauce
6 servings
50 minutes
Baked calf liver with apple-onion sauce is an exquisite dish of European cuisine that combines the tenderness of offal with the brightness of fruit sauce. In ancient times, liver was considered a delicacy, and the combination with apples and onions gave it a rich flavor balanced between sweetness and spiciness. The light acidity of the apples harmonizes with the depth of meat broth and the sharpness of horseradish, creating a refined gastronomic delight. Baking preserves the juiciness of the liver, while potato chips add textural contrast, making the dish even more appetizing. This treat is perfect for both festive tables and cozy family dinners, highlighting the richness of traditional European flavors. Marjoram completes the composition with subtle herbal notes, turning each serving into a true culinary masterpiece.
1
Cut the apples in half and remove the core. Set aside half of the apples, and chop the remaining ones into small cubes and transfer to a bowl. Add finely chopped onion. Mix well.
- Apple: 4 pieces
- Onion: 2 heads
2
Melt butter in a pan over medium heat. Add the onion-apple mixture, season with salt and pepper. Sauté lightly and pour in the broth. Bring to a boil, reduce heat, cover, and simmer for 10 minutes until the apples are soft. Then add finely chopped herbs and horseradish. Mix well and remove from heat.
- Butter: 1 tablespoon
- Onion: 2 heads
- Apple: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Meat broth: 7 tablespoons
- Green: 1 bunch
- Horseradish: 30 g
3
Slice the potatoes into thin rounds using a mandoline.
- Potato: 600 g
4
Preheat the oven to 200 degrees.
5
Heat vegetable oil in a pan over medium heat and add the liver. Fry for 1 minute on each side. Season with salt and pepper and transfer to a greased dish. Top with the apple-onion mixture and place in the oven for 10 minutes.
- Vegetable oil: to taste
- Veal liver: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Meanwhile, heat a large amount of vegetable oil to 190 degrees. Fry the potato chips in batches until golden and crispy. Place on paper towels, season with salt and pepper.
- Vegetable oil: to taste
- Potato: 600 g
- Salt: to taste
- Ground black pepper: to taste
7
Arrange the liver on plates, place chips next to it, and sprinkle with marjoram.
- Veal liver: 4 pieces
- Potato: 600 g
- Marjoram: to taste