Veal Liver Slice Laced with Black Forest Ham

Perhaps your new favorite bean dish:

Soak the white bean seeds in cold water for one night, a day later soften the bean seeds with a bouquet garni and a little salt. After cooking, remove 4 tbsp of them and use them for garnish. Whisk the rest of the bean seeds with a little bit of bean stock, crush, strain and prepare with olive oil and butter to the same consistency as for a mashed potato.

Clean the bean pods, pull out the strings and soften them in plenty of salted water, quench in iced water, remove about 50 g of them for garnish. Whisk the rest, crush, strain and prepare into a puree with whipped cream, butter and olive oil, season.

Sauce:

Heat the honey, extinguish with soy and ginger syrup, add juice of one lemon and grated peel, fill with dark veal stock, boil, assemble with butter and olive oil.

Lard the veal liver slices with the Black Forest Ham, season with pepper, flour them, roast them pink in the frying pan, season with salt.

Heat the chopped olive cubes in a little olive oil, season and toss in the chopped basil leaves.

Serving:

Dress both purees on the center of the plate, place slices of veal liver on top, arrange decoratively with the olive cubes and the white bean seeds and bean pods.

Garnish with sauce. Use lemon fillets for garnish, if desired.

[1] Coco “Sophie” Bean: Coco “Sophie” is a very high yielding

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