Pan-fried veal liver

A recipe sure to open your eyes to a new way of embracing nose to tail eating. This recipe pairs the richness of pan-fried liver with buttery potatoes and crisp endive.

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

Episode 6

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G

Ingredients

For the potatoes

• 500 g kipfler potatoes, blanched
• 60 ml (¼ cup) vegetable oil
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped flat-leaf parsley
• 50 g unsalted butter
• salt and black pepper

For the liver

• 100 g unsalted butter
• 800 g fresh veal liver, ask the butcher for a liver for 4 people
• 2 slices sourdough, diced into ½ cm cubes
• 2 garlic cloves, finely chopped
• 80 ml (⅓ cup) red wine vinegar
• salt and black pepper
• 2 heads frisée, light green parts only

Instructions

1. Thinly slice potatoes into 3mm rounds. Set aside.
2. Heat the vegetable oil in a large frying pan over medium-high heat. Add the potatoes and cook until crisp on both sides. Add the garlic and cook for about 1 minute or until fragrant. Add the parsley and butter, season and allow the butter to foam. Transfer the potatoes to a serving dish.
3. Wipe the frying pan clean and return to a medium-high heat with half the butter for the liver. Add the veal liver and pan-fry until caramelised all over and cooked to your liking. Remove to a plate to rest. Add the diced sourdough croutons to the pan and cook until crisp, add the garlic and cook for 1 minute, or until fragrant. Season with salt and pepper and remove croutons to a plate to cool.
4. Deglaze the pan with red wine vinegar. Cook, simmering, until reduced to half then whisk in the remaining butter until the sauce emulsifies.
5. To serve, divide liver and potatoes between plates. Toss the frisée in the sauce and serve on the side with the sourdough croutons. Spoon the remaining pan sauce over the liver. 

 

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 6

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G