Fried Liver with Beans and Pear

Ingredients

• 3 shallots
• 2 ripe pears
• 1 bundle arugula
• 2 small cans white beans (240 g drained weight)
• 3 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 4 slices veal liver (about 150 g each)
• 2 tbsp flour (for coating)
• 2 tbsp butter
• 200 ml veal stock (from a jar)

Instructions

1. 1.

   Peel and finely dice the shallots. Peel, quarter, core the pears and cut into thin slivers. Wash the arugula, dry and roughly chop. Drain the beans.

2. 2.

   Heat the beans in a pot, fold in the arugula and season with vinegar, salt and pepper; taste and keep warm.

3. 3.

   Clean the liver, remove any skin if present and coat in flour. Heat butter in a non‑stick pan and sear the liver on both sides over gentle heat, then remove, season, cover and keep warm.

4. 4.

   Sauté the shallot cubes in the pan until translucent, pour in the veal stock, reduce slightly, then warm the pear slivers in the sauce.

5. 5.

   Arrange the beans on a plate, place the liver on top, spoon the sauce over it and garnish with pear slivers. Serve.