CookEat Recipe
Veal Liver with Shallot and Lemon
Thin veal liver slices gently cooked with deeply browned shallot, butter and oil, then finished with parsley and lemon juice.
Method
Steps
Step 1
Gather the ingredients: 400 g milk-fed veal liver, professionally prepared and cut into thin slices; 1 shallot, very finely chopped; 1 tablespoon olive oil; 25 g butter; Salt and black pepper; 1 teaspoon finely chopped parsley; Juice of 1 lemon.
Step 2
Pat the thin liver slices dry. Put the finely chopped shallot in a wide frying pan with the oil and butter. Cook over moderate heat, stirring, until deeply golden reddish-brown without burning, about 6–8 minutes.
Step 3
Add the liver slices in a single layer and cook gently, turning once. About halfway through cooking add salt, pepper and the finely chopped parsley. Continue over gentle heat in the small quantity of juices until the liver is cooked through to at least 72°C, roughly 4–7 minutes in total depending on slice thickness; do not use colour alone as the test.
Step 4
Remove from the heat and add the lemon juice immediately before serving. Turn the slices through their juices and serve promptly.
Step 5
A small young onion may replace the shallot in the same preparation: chop it very finely and brown it in the oil and butter before adding the liver.
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