Grilled Veal Liver Skewers

Ingredients

• 500 g veal liver
• 150 g pork net (from butcher)
• 2 tbsp clarified butter
• 8 small white bread slices
• 1 tbsp fennel seeds
• 4 fresh sage leaves
• 1 small bay leaf
• 1 Garlic clove
• 1 tbsp oil
• 4 Tbsp breadcrumbs
• salt (pepper)
• 0.25 tsp peppercorns
• wooden skewers

Instructions

1. 1.

   Soak pork net in cold water for 10 minutes, lay on a kitchen towel and pat dry. Cut into 6 cm squares. Cut liver into square pieces.

2. 2.

   Crush fennel seeds, finely chopped sage leaves, peeled garlic clove, salt and peppercorns in a mortar until fine. Mix in breadcrumbs.

3. 3.

   Coat liver pieces with this mixture and wrap each individually in pork net. Halve bread slices, brush with clarified butter, and skewer the liver parcels alternating with bread and bay leaf. Season all around with salt and pepper.

4. 4.

   Lightly oil a grill pan and cook skewers over medium heat for 6 minutes, serving immediately.