Recipe: My calf's liver Charentaise style

Name: My calf's liver Charentaise style
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 servings
Ingredients: 4 Beautiful slices of 160 g (5.75 oz) of calf's liver, well trimmed; 300 g (10.5 oz) of new potatoes from Ré or Noirmoutier; Thyme and bay leaf; 100 g (3.5 oz) of half-salted farmhouse butter; garden herbs; cider vinegar; 50 g (1.75 oz) of capers drained in good quality vinegar; sea salt, fine salt and white pepper from the mill.

By chef patrick Asfaux 4.3/5 (12 reviews) · 🍳 23 made it

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 Beautiful slices of 160 g (5.75 oz) of calf's liver, well trimmed
300 g (10.5 oz) of new potatoes from Ré or Noirmoutier
Thyme and bay leaf
100 g (3.5 oz) of half-salted farmhouse butter
garden herbs
cider vinegar
50 g (1.75 oz) of capers drained in good quality vinegar
sea salt, fine salt and white pepper from the mill.

Step-by-step directions

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

2 Rinse your new potatoes with a cloth, then cook them for 20 minutes after boiling.

3 Remove your 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 squares.

5 In a pan, place 50g (1.75 oz) of butter, melt it, then add your potato cubes, salt and pepper, toss briefly in the pan, turn off the heat and cover.

6 Just 15 minutes before serving, pour 50g (1.75 oz) of butter and a touch of oil into your pan. When hot, cook your liver slices, salt and pepper, cooking for 2 minutes on each side, turn off the heat and cover.
To serve, place your calf's liver slices on hot plates, add your capers with a dash of vinegar to the same pan, bring to a boil and pour over, then reheat the potatoes and place them on each slice and sprinkle with fine herbs.