Calf liver, blackberry puree, spinach

Ingredients:

  • 800 g calf liver
  • 200 g blackberries
  • 1 dl red wine
  • 15 g cane sugar
  • 700 g spinach
  • butter
  • sherry
4
30 - 60 minutes
calf liver
*
frying
Culinaire Saisonnier

Preparation

Clean the liver and cut into thick pieces. Take 4/5 of the blackberries, cook them in the wine and sugar, reduce and mix until they become a puree.

In a hot pan, cook the liver for 3 minutes on each side and then drench in sherry. Shrink the spinach in some butter. Arrange the liver, blackberry puree and spinach on a plate.

This website uses cookies to record web statistics. By selecting "Allow cookies", you agree to cookies being saved on your system.

Allow cookies.