Page 95 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Veal Liver with Raspberry Vinegar
Fresh raspberries and a splash of raspberry vinegar balance out the richness of the liver in this quick bistro-inspired dish.
Difficulty
Prep time
5 minutes
Cook time
15 minutes
Ingredients
Serves 2
• 1 tbsp (15 ml) butter
• 2 slices veal liver
• 2 tbsp (30 ml) raspberry vinegar • 1 tbsp (15 ml) water
• 1 tbsp (15 ml) honey
• Salt and freshly ground pepper • 1 pint raspberries
• Fresh parsley, chopped
Preparation
• Brown butter in a non-stick pan and cook unsalted liver for 8 to 10 minutes over medium heat according to thickness and desired doneness, turning halfway through cooking. Veal is best served slightly pink.
• Arrange liver in a serving dish and cover with foil. Keep warm in a 140°F (60°C) oven.
• Discard fat. Pour raspberry vinegar and water into pan and deglaze by scraping up drippings with a wooden spoon.
• Add honey and stir for about 1 minute, then add a bit of salt and pepper. Pour in any juices released by reserved veal.
• Remove pan from heat and add raspberries. Stir gently to keep raspberries whole.
• Pour sauce over warm liver, sprinkle with fresh chopped parsley, and serve with mashed potatoes and a tomato Parmesan gratin.
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