1 Bring 3 or 4.25 qt (4 liters) of salted water to boil then clean your vegetables and slice them finely lengthwise using a "mandoline" or by hand, plunge the turnip slices into the boiling water for 3 minutes then place them in ice water and drain them, then do the same with the zucchini cooking for only 30 seconds.
2 In a large pan melt 1.4 oz (40g) of butter with a few drops of oil, when the mixture is foamy place your slices of calf's liver and cook quickly 1 minute on each side salt and pepper then remove from heat and cover.
3 In a second pan just melt your 1.4 oz (40 g) of butter with your clove of garlic just sliced add then your vegetable strips salt and pepper then slowly coat them with this lightly garlicked butter stop the heat and cover.
4 Remove your slices of liver onto a hot plate and cover, put your pan and the rendered juice on the heat then add your wine vinegar reduce by 2/3 then add the veal stock and the citron jam mix well with a whisk taste the seasoning and then add a knob of butter while stirring.
Finishing:
In warm plates arrange around your vegetable strips topped with black garlic slices the slice of calf's liver in the center and the boiling gastrique drizzled over it.
*Thank you again for sending this from my friend Xavier Calizi producer who cultivates his magnificent Citrons on his lands in Cape Corsica.
www.lescedratsducapcorse.com
The difference: slices must be at least 1.5 cm thick. Too thin and they dry out before searing. Pan needs to smoke lightly (brown butter), liver hits it just long enough to crust. Then cover, remove from heat: residual warmth finishes cooking gently. Target 65°C at centre.
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