Veal liver
Veal liver
Veal liver is a tender and finer variant of beef liver with a soft, subtle flavour. It is cut from the liver of young calves and has a softer structure and a less pronounced liver flavour than adult beef. This makes it popular with lovers of organ meats and with those who normally find liver too strong.
Ingrediënten
Ingrediënten
100% Veal
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Let the liver come to room temperature for at least 30 minutes. Sprinkle with salt and freshly ground pepper just before frying. Heat a generous knob of butter in a frying pan and first fry thin onion rings slowly until they are caramelized. Remove the onions from the pan and set aside. Then fry the liver briefly on high heat so that a nice crust forms.
2. Yarn
Fry the liver for 1–2 minutes per side (depending on thickness). The inside may remain pink for a soft texture. Over-frying will make the liver grainy and dry. If necessary, let it cook for 1–2 minutes with the lid on the pan.
3. Serving
Serve with caramelized onions, baked apples, mashed potatoes or classic stew. Garnish with fresh parsley or a dollop of coarse mustard for a fresh contrast.
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