Recipe: My calf's liver Charentaise style

1 In a large pot, bring 2.1 qt (2 liters) 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 1.75 oz (50g) 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 1.75 oz (50g) 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.