Sliced Calf’s Liver with Celery Puree

Remove tendons, veins and skin from calf’s liver and cut into small slices. Remove peel from shallot and chop finely. Remove the skin from the onions and cut into fine slices.

Rinse parsley, shake dry and chop finely.

Remove peel from celery and potato, cut into coarse pieces and soften in salted water, drain. Heat 2 tbsp. butter in a frying pan and sauté the shallots. Sauté the calf’s liver briefly. When the liver has taken a little color, take it out, put it into a sieve, drip the liver stock into a suitable bowl. Deglaze the pan with red wine and fill up with veal jus. Add the collected liver stock and boil by half. Season to taste with salt and freshly ground pepper.

Mix the onion slices with a little flour and season with salt and pepper. Fry in hot oil until crispy.

Press the potatoes together with the celery while still hot. Heat the remaining butter and add it together with the whipped cream to the puree form. Season to taste with salt, pepper and freshly grated muscatel.

Before serving, heat the liver in the hot sauce. Arrange the liver with the crispy onions and the puree on heated plates. Finally, sprinkle parsley on top.

Our tip: Use high-quality red wine for a particularly fine taste!

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