Recipe: Pan-fried veal liver

Name: Foie de veau poêlé
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 tranches de foie de veau fermier de 150 g chacune; beurre et huile; 1 cuillère à soupe de câpres; quelques gouttes de vinaigre balsamique; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (23 reviews) Meat

Prep 5 min

Cook 5 min

Total 10 min

Veal liver is certainly the best type of liver to pan-fry. When selecting it, make sure the flesh is pale pink and has a firm texture.

Ingredients

2 slices of farm-raised veal liver, 150 g each
butter and oil
1 tablespoon of capers
a few drops of balsamic vinegar
salt and freshly ground pepper

Step-by-step directions

1 Heat a pan with butter and a touch of oil. When it turns hazelnut brown (noisette), add your veal liver slices and increase the heat. Cook for two minutes, then carefully flip them and cook for another two minutes on the other side. Season with salt and freshly ground pepper.

2 Quickly plate your veal liver onto warm plates.

3 Return the pan to the heat, add a little butter and wine vinegar or balsamic vinegar, along with a few capers (be careful as it may splatter slightly). Pour this hot mixture gently over your liver slices.

4 You can certainly accompany it with mushrooms (porcini as shown in the photo or chanterelles), mashed potatoes, or potatoes with bacon slices, etc.

Chef Patrick's Comment

Feel free to serve your liver with a compound butter to enhance this dish. Of course, you can also enjoy other, more affordable types of liver of good quality, such as heifer liver, which is more red. I especially recommend lamb liver which, if properly cleaned, is excellent and very reasonably priced.

Abats Foie de veau Economique