Sliced calf liver with rösti and oven-baked tomatoes

For the veal liver:

600 g calf liver
2 tbsp flour
4 tbsp clarified butter
Freshly ground pepper

For the tomatoes:

300 g cherry tomatoes
2 sprigs of rosemary
1 garlic clove
4 tbsp olive oil
1 tsp liquid honey
Freshly ground pepper

For the rösti:

600 g firm-boiling potatoes
Freshly ground pepper
2 tbsp butter

Plus:

Salt for seasoning

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: calf liver

Difficulty: *

Cooking methods: frying

Preparation

Remove the calf liver from the fridge, cut into slices of approximately 1.5 cm (0.59 inches) in thickness and bring to room temperature.

For the rösti: boil the potatoes in a pan of water and allow to cool.

For the tomatoes: preheat the oven to 160°C (320°F). Wash the tomatoes and the rosemary and pat dry. Halve the tomatoes and coarsely chop the rosemary. Peel and crush the garlic. Mix the garlic together with the olive oil, honey and pepper and marinate the tomatoes in the mixture. Put the tomatoes in an oven-proof dish and sprinkle the rosemary over the top. Bake for approximately 25 minutes in the middle of the oven.

For the rösti: peel the boiled potatoes and grate them coarsely. Season with salt and pepper. Place the mixture in a non-stick frying pan and fry in butter over a medium heat until golden brown on both sides. If necessary, keep them warm until you are ready to serve.

Pass the veal liver through the flour on both sides and knock off any excess flour, then fry in the butter for two minutes on each side. Season to taste and serve immediately on warm plates, accompanied by the oven-baked tomatoes and rösti.

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