Pan-fried calves liver

Pan-fried calves liver

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

Calves liver is perfectly suited to this high-heat, quick-cook method. It should only be cooked to a tender pink, so you do need to make sure you get the best-quality, freshest liver you can find from a reputable butcher.

Ingredients

Quantity Ingredient
4 x 150g escalopes of calf ’s liver
salt
50ml grapeseed or rice bran oil
50g butter
10ml sherry vinegar
2 tablespoons capers, finely chopped
2 tablespoons parsley, finely chopped
pepper

Method

  1. Make sure the liver has been trimmed of all membranes and sinewy bits and season it lightly on one side only.
  2. Heat the oil in a heavy-based frying pan on a medium-high heat. Add the liver pieces to the pan, seasoned side down, and fry for 2 minutes until it begins to caramelise. Add the butter to the pan and cook to a light brown foam. Season the uppermost side of the liver and turn it over. Fry for another 2 minutes, basting continuously. Deglaze the pan with the vinegar, swirling all the pan juices around so they emulsify.
  3. Remove the pan from the heat and add the capers and parsley. Serve immediately with your choice of accompaniments. Remember, the liver should still be pink in the middle.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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