Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Roasted calf's liver with mashed potatoes
This dish brings the rustic elegance of Viennese tavern cuisine straight to your plate – hearty, flavorful, and irresistible.
Cooking time: 30 minutes
Ingredients for the calf's liver
| Ingredients (4 servings) | ||
|---|---|---|
| 28 | oz | calf's liver |
| 60 | g | butter |
| 5 | piece(s) | shallots |
| 7 | oz | pancetta, cut into fine strips |
| 250 | g | apples |
| 3 | tablespoon(s) | apple cider vinegar |
| 1.7 | cup(s) | veal stock or beef broth |
| Flour (for dusting) | ||
| Oil for frying | ||
| Salt | ||
| Pepper | ||
| Marjoram | ||
| Parsley | ||
- Remove the skin and veins from the calf’s liver and cut into slices. Fry in a pan in oil on high heat. When done, remove the liver from the pan and set aside.
- Heat ⅓ stick (20 grams) of butter in the pan. Finely chop the shallots and bacon, peel and slice the apples and fry them in the pan. Dust with a little flour and deglaze with apple cider vinegar, then pour in the veal stock or beef broth.
- Reduce to a creamy consistency, then put the liver back in.
- Season with a little salt, pepper and marjoram and add the chopped parsley.
- If desired, finish the dish with the remaining butter and serve with mashed potatoes and fried onions.
Ingredients for the mashed potatoes with fried onions
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Potatoes, floury |
| 90 | g | Butter |
| 200 | ml | Milk |
| 1 | piece(s) | Onion, large |
| 2 | tablespoon(s) | Flour |
| 1 | tablespoon(s) | Paprika, sweet |
| Salt | ||
| Nutmeg | ||
| Oil | ||
- Peel the potatoes, cut into slices and let them simmer in a pot of salted water until soft. Then strain them and let them steam.
- Mash the potatoes in the pot with a masher, add the butter and stir everything together.
- Now heat the milk and stir it slowly into the mixture until it develops a smooth consistency. Season the mashed potatoes with salt and grated nutmeg.
- For the fried onions, cut or grate the onions into thin rings and toss them in a mixture of flour and paprika. Remove excess flour.
- Heat the oil in a small saucepan and fry the onion rings over medium heat until browned.
- Let the crispy rings drain on a paper towel and season with a little salt.
Wine-tip
Dark ruby with purple reflections and delicate edge brightening. Aromas of tobacco-like precious oak savouriness, ripe cherry fruit, subtle blood-orange notes and nuances of...
Leithaberg, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
