Calve's liver with sage and mustard mash recipe
Calve's liver with sage and mustard mash
Liver doesn't come high on most people's culinary choice list. Maybe it's something to do with its texture, but calve's liver really is the king of this part of the butcher's counter. It's quick to prepare, melts in the mouth and is rich in vitamins A and B, iron and zinc. It goes perfectly with sage, which stimulates digestion and is also a good antiseptic and anti-inflammatory. Pregnant women, however, shouldn't eat liver or liver products because liver is exceptionally high in vitamin A, which can cause birth defects. (Serves 4)
Potatoes: about 900g, mashed with milk and butter
Mustard: 1 tablespoon ready-made Dijon or other smooth mustard
Calve's liver: 450g, cut into thin slices
Unsalted butter: 50g
Fresh sage: 8 leaves
Young boiled carrots: to serve
Mix together the mashed potato and mustard and keep warm / Rinse the liver and dry on kitchen paper / Heat the butter in a frying pan until just steaming / Add the liver, in batches if necessary, cooking for 1 minute on each side / Put the sage in a slotted spoon and immerse in the hot butter for 2 seconds / Serve the sage on the liver with the mash and boiled carrots as accompaniments.
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