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Рецепт Salad Of Calves Liver With An Aromatic Beetroot And Dressing
by Global Cookbook

Salad Of Calves Liver With An Aromatic Beetroot And Dressing
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Ингредиенты

  • 225 gm Calves liver, thinly sliced (skinned and trimmed of all veins and sinew)
  • 30 gm Unsalted Butter
  • 2 Tbsp. Amontillado Sherry
  • 1 handf Freshly Minced Chives
  •     Selection of Mixed Colour and Flavour, rocket, cos Salad Leaves - e.g. escarole
  • 1 sm Cooked Beetroot
  • 2 Tbsp. White Chicken Stock
  • 2 sprg Fresh Thyme, (leaves)
  • 60 ml Extra Virgin Extra virgin olive oil
  • 1 Tbsp. Balsamic Vinegar
  • 1 tsp Pink Peppercorns
  •     Salt and Freshly Grnd Black Pepper

Инструкции

  1. Wash and dry salad leaves. Season and arrange on plates.
  2. Trim liver.
  3. Make dressing. Liquidise beetroot with stock. Heat gently in saucepan with all other ingredients. Whisk well and check seasoning.
  4. Heat gently but don't boil. The dressing will separate slightly on the plate to make a beautiful golden brown and red marbled effect.
  5. Heat a cast iron pan or possibly skillet till very warm.
  6. Swirl in butter and fry liver briskly about 1 minute each side only - it should still be pink in the middle.
  7. Remove liver and add in Sherry to pan, scraping up all the buttery sediment to make a sauce.
  8. Arrange liver neatly around the salad, pouring the sauce over the liver.
  9. Pour the beetroot dressing lightly over and around the salad and liver.
  10. Sprinkle with the chives.