Recipe: Pan-seared Calf's Liver with Citron Gastrique

1 Bring 3 or 4 liters (4.25 qt) 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 40g (1.4 oz) 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 40 g (1.4 oz) 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