Pink Calf Heart with Orange Varnish

Halve the heart, remove fat and excess skin.

Pepper, season with salt and gently fry in butter on all sides. Put the lid on the frying pan and continue to fry very lightly for twenty minutes, then rest so that the pan juices can be distributed evenly. The heart should still be tender pink inside.

In a separate roasting pan, roast shallots and garlic until golden brown, add red wine, jam, spices and then deglaze with stock and balsamic vinegar. Briefly bring to a boil and strain.

Next reduce to a thick sauce and cool a little.

Cut heart into narrow tranches and fan onto plate.

Drizzle with the sauce.

Serve: Pair with a leafy salad of steamed soup vegetables dressed with salad dressing.

Tip: Stock up on high-quality seasonings – it pays off!

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