Veal liver with raspberries
4 servings
30 minutes
The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov. The liver is prepared in a completely classic way, and served with raspberries, because its bright sweet and sour taste is ideally combined with soft sweet liver.
1
Clean and finely chop the shallot. Pour flour into a bowl and coat the pieces of liver in it.
- Shallot: 2 pieces
- Wheat flour: 4 tablespoons
- Calf's liver: 450 g
2
Heat olive oil in a pan and sauté the onion in it. Add the liver and fry each piece on all sides for 2-3 minutes. Season with salt and pepper. Transfer the liver to a baking dish and place it in a warm oven.
- Olive oil: 2 tablespoons
- Shallot: 2 pieces
- Calf's liver: 450 g
- Salt: to taste
- Ground black pepper: to taste
3
Add raspberries without stems to the pan and simmer over medium heat for another 4-5 minutes. Then add wine vinegar and butter, and mix. If the sauce tastes sour, add a little sugar.
- Raspberry: 200 g
- Red wine vinegar: 6 tablespoons
- Butter: 50 g
4
Place pieces of liver on plates, drizzle with raspberry sauce, and garnish with raspberries.
- Raspberry: 200 g
