Veal Liver with Spiced Pear
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
22
🍽️ Servings
5
Description
Veal liver with spiced pear
Ingredients
- Veal Liver - 21.2 oz
- Milk - 17 fl oz
- Pears - 7.1 oz
- Cinnamon - 2 pieces
- Clove - 7 pieces
- Star anise - 7 pieces
- Dry White Wine - 10 fl oz
- Saffron - a pinch
- Parmesan Cheese - 3.5 oz
- 10% cream - 5 fl oz
- Demi-Glace Sauce - 5.3 oz
- Red Grape Juice - 3 fl oz
- Wheat Flour - 5.3 oz
- Vegetable Oil - 3 fl oz
- Microgreens - to taste
- Spanish onions - 7.1 oz
- Vinegar essence - 0 fl oz
- Butter - 1.1 oz
- Honey - 1 tablespoon
- Cardamom - 7 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Remove any membranes and veins from the liver. Slice it into pieces about 5 mm thick.
Step 3
Soak the liver in milk for 20 minutes.
Step 4
Cut the onion into thin strips.
Step 5
Heat vegetable oil in a skillet and add the onion. Add 2 cinnamon sticks, 3 star anise, a clove, and a few cardamom pods, and sauté until the onion is translucent.
Step 6
Add a pinch of sugar, salt, and pepper to the onion, then pour in the vinegar and honey. Caramelize the onion until softened.
Step 7
Pour in the red wine and let the onions simmer on low heat for about 40 minutes.
Step 8
Peel the pear. Using a melon baller, scoop out balls from the pear. If you don't have a melon baller, you can cut the pear into cubes approximately 1.5 cm in size.
Step 9
Place a saucepan over the heat and warm several pieces of star anise, cloves, and cardamom in it for 2 minutes.
Step 10
Pour in the white wine, add 2 teaspoons of sugar and saffron. Add the pear balls and heat gently for 5–10 minutes.
Step 11
Cut the Parmesan into small pieces or grate it.
Step 12
Transfer the Parmesan cheese to a saucepan and pour in the cream, adding a pinch of salt and sugar. Heat the Parmesan until it fully dissolves in the cream.
Step 13
If the Parmesan cheese doesn't dissolve well, blend it with a blender until smooth. Transfer the mixture to a cream siphon. If you don't have a siphon, you can use the sauce as is.
Step 14
Coat the liver in flour. Heat vegetable oil in a skillet and fry the liver for 1 minute on each side.
Step 15
Add red wine, demi-glace, and butter. Heat until the sauce becomes smooth and thick.
Step 16
On a serving plate, arrange the liver with the sauce, place the pear balls beside it, add the caramelized onions, the Parmesan mousse, and garnish with microgreens.
Step 17
Serve immediately.
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