Veal Liver in Balsamic Vinegar with Sage Leaves and Potato …

Cut the calf’s liver into small leaves. Peel garlic and press finely. Peel the tomatoes, remove the seeds and cut into fillets.

Pluck sage leaves, rinse well, dry well on paper towels. Scrub potatoes well with root brush, cut into slices one centimeter thick.

Grease a fireproof dish with butter and place the potatoes in it.

Mix garlic with whipped cream, a little salt, vegetable soup, pepper and nutmeg and pour over potatoes. Cook in oven at 180 °C.

Season the liver patties with pepper, roast them briefly on both sides in moderately hot rapeseed oil, remove them to the side and let them soak, season with salt. Add tomato fillets, extinguish with balsamic vinegar and pour in veal stock, just bathe liver in it. Heat frying pan with rapeseed oil, sauté sage leaves briefly.

Serve:

Arrange potato gratin on oval flat plate, arrange liver with tomatoes and sauce next to it. Spread sage leaves evenly over the top and garnish with nasturtium flowers.

383 Kcal – 18 g fat – 31 g egg white – 23 g carbohydrates – 2 bread units : O title : Veal liver in balsamic vinegar with sage leaves and : > potato gratin

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