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Fried Calves' Liver with Straw Fries, Onion Rings and Cavolo Nero

Seared calves' liver served with crispy straw fries, battered onion rings, sautéed cavolo nero, and a rich flambéed Diane sauce.

MeatMain CourseClassicOffalLiver
Estimated Nutrition
Calories
782.1
kcal / serving
3128.4 kcal total
Carbs
46.1g
per serving
184.5 g total
Fat
49.1g
per serving
196.2 g total
Protein
34.7g
per serving
138.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Cornflour
CondimentsSauces
30
ml
Worcestershire Sauce
10
g
Dijon Mustard
Dairy
50
g
Butter
For frying liver
50
g
Butter
Unsalted, for cavolo nero
30
g
Butter
For Diane sauce
Fruits
5
ml
Lemon Juice
Liquids
150
ml
Sparkling Water
30
ml
Brandy
Meat
600
g
Calves' Liver
4 slices weighing 150g each, trimmed
NutsSeeds
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
1
g
Parsley
Finely chopped
OilsFats
500
ml
Vegetable Oil
For deep-frying
Vegetables
600
g
Potatoes
Peeled and cut into 0.5cm chips
2
piece
Onions
Small, finely sliced into rings
1
head
Cavolo Nero

Method

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