Glazed peaches with roasted calf's liver (Johann Lafer for tina)

Name: Glazed peaches with roasted calf's liver (Johann Lafer for tina)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g floury potatoes; 150 ml Milk; 100 g + 2 tablespoons whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 130 g Butter; 2 ripe peaches; 2 TABLESPOONS Sugar; 7-10 Tbsp pulp of 1/2 vanilla bean de Tahiti; 5 TABLESPOONS Essig White Balsamic; 400 g Calf's liver; 1 TABLESPOON Flour; 3 Onions; 1 Garlic clove; 30 g clarified butter; 100 ml dry red wine; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g floury potatoes
150 ml Milk
100 g + 2 tablespoons whipped cream
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
130 g Butter
2 ripe peaches
2 TABLESPOONS Sugar
7-10 Tbsp pulp of 1/2 vanilla bean de Tahiti
5 TABLESPOONS Essig White Balsamic
400 g Calf's liver
1 TABLESPOON Flour
3 Onions
1 Garlic clove
30 g clarified butter
100 ml dry red wine
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes, cut them into pieces, put them in a steamer basket and cook them until soft over steam. Bring milk and 100 g cream to the boil in a saucepan, season with salt and nutmeg. Press potatoes twice through a potato press into a large pot.
2
Add hot cream and 50 g butter, mix in with a wooden spoon. Shortly before serving, lightly whip 2 tablespoons of cream (e.g. with a milk frother) and fold in. Wash the peaches, scratch the skin, briefly boil in boiling water, rinse in ice water and peel off the skin.
3
Halve the peaches, stone them and cut them into slices. Foam 50 g butter in a frying pan, toss the peach slices in it. Add sugar, vanilla pulp and vinegar. Cook the peach slices for a few minutes.
4
Rinse liver under running water, dab dry with kitchen paper. Clean liver, removing large veins. Cut liver into pieces and dust lightly with flour. Peel and finely dice onions and garlic.
5
Heat clarified butter in a frying pan. Sauté the liver in it. Add onions and garlic, deglaze with red wine and fold in 30 g butter. Finally season with salt and pepper. Arrange the mashed potatoes on plates, spread peach slices and calf's liver on top and drizzle with the balsamic vinegar.