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Pan Fried Calf’s Liver with Wilted Spinach, Capers and Lemon Zest Confit

Pan-fried calf's liver served with sweet lemon zest confit, wilted garlic spinach, and a savory caper butter sauce.

Main CourseFrenchSpinachOffalLiver
Estimated Nutrition
Calories
1091.2
kcal / serving
2182.4 kcal total
Carbs
24.1g
per serving
48.2 g total
Fat
86.2g
per serving
172.4 g total
Protein
59.3g
per serving
118.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
CondimentsSauces
1
tbsp
Capers
nonpareille, rinsed
Dairy
100
g
Butter
Fruits
1
piece
Lemon
zest removed and cut into thin strips
Meat
500
g
Calf’S Liver
two thick slices
100
g
Pig’S Caul Fat
ready to use
NutsSeeds
2
piece
Bay Leaves
fresh
1
piece
Garlic
peeled and pricked with a fork
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
handful
Parsley
fresh, chopped
OilsFats
2
tbsp
Sunflower Oil
Other
1
tbsp
Honey
Vegetables
200
g
Spinach
leaves washed

Method

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