Sautéed Veal Liver with Cider Vinegar and Capers rich and flavorful

1 In a large pot, bring 2.1 qt (2 liters) of salted water to a boil with thyme and bay leaf.

2 Pat your new potatoes dry with a kitchen towel, then cook them for 20 minutes after the water comes to a boil.

3 Remove your veal liver slices from the fridge and cover them.

4 Test your potatoes by piercing them with a knife tip, then while hot cut them into cubes.

5 In a skillet, melt 1.75 oz (50 g) of butter, then add your potato cubes. Season with salt and pepper, toss once, turn off heat and cover.

6 Just 15 minutes before serving, add 1.75 oz (50 g) of butter and a touch of oil to your skillet. When hot, cook your veal liver slices, season with salt and pepper. Cook for two minutes on each side, then turn off heat and cover.

7 To serve, place your veal liver slices on warm plates. Add your capers with a splash of vinegar to the same skillet, bring to a boil and pour over the liver. Finally, warm the potatoes briefly, arrange them on each slice and sprinkle with fresh herbs.