Veal liver flan
6 servings
40 minutes
A gastronomic deception. Flan is a classic Spanish dessert, something between crème caramel and mousse, in general, airy, sweet and tender. Liver, by its taste, can well claim a similar role, because if it is processed correctly, it will become quite sweet. This recipe uses anise and apples (for garnish) and flour with egg, the result is an airy liver cake. To return it to its native meat genre, flan is poured with demi-glace when serving.
1
Chop the onion and fry it in a spoon of vegetable oil. Pass it through a meat grinder with the liver. Mix eggs, yolks, flour, 35 grams of sugar, and butter using a mixer and add to the liver. Season with salt and pepper, mix well. Distribute into muffin molds and bake for 15 minutes at 180 degrees.
- Onion: 100 g
- Vegetable oil: 2 tablespoons
- Calf's liver: 300 g
- Chicken egg: 3 pieces
- Egg yolk: 6 pieces
- Wheat flour: 50 g
- Sugar: 40 g
- Butter: 120 g
2
Remove seeds from the apples. Cut a quarter of one into very thin slices. Peel the others, cut them into large cubes, and fry in vegetable oil, adding star anise and a large pinch of sugar at the end.
- Green apples: 3 pieces
- Vegetable oil: 2 tablespoons
- Star anise: 1 piece
- Sugar: 40 g
3
Serve the flan, fried apples, slices of raw apple, and pickled vegetables on plates. Drizzle with hot demi-glace.
- Demi-glace sauce: 50 g
- Green apples: 3 pieces
