Glazed Calf’s Liver with Caramelized Cherries

Glazed calf’s liver with caramelized cherries, pommes mousseline and sugar snap peas

Boil potatoes in salted water until soft and press through potato ricer.

Boil 125 ml whipping cream, add to the potatoes and whisk until smooth. Mix in 30 g butter, season the puree with salt, pepper and a pinch of nutmeg and finally fold in 3 tbsp whipped cream.

Flour the veal liver slices on both sides. In a frying pan heat 2 tbsp. oil

Heat 2 tbsp. oil in a frying pan, add slices of veal liver and 1 tbsp. butter and fry the slices on each side for about 1.5 min. until golden, remove from the frying pan and keep warm in the oven at 50 °C.

For the sauce, extinguish the gravy with Madeira and veal jus (perhaps strain through a sieve), add 30 g butter and cook until viscous. Melt the sugar in a frying pan, extinguish with the port wine, add the cherries and cook until syrupy.

Blanch the sugar snap peas (do it in salted water for about 1 minute), rinse in iced water and cut into narrow strips. Dress in butter just before serving.

Dressing:

Using a piping bag, pipe the mashed potatoes onto the plates. Place the strips of sugar snap peas on the mashed potatoes, arrange the liver decoratively with the cherries and pour the sauce over it.

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