Rösti with Fried Liver

Ingredients

• 1 Shallot
• 1 tbsp butter
• 20 ml sherry
• 150 ml veal stock
• 100 ml heavy cream
• Salt
• white pepper
• 600 g mostly waxy potatoes
• 1 egg yolk
• 1 tsp potato starch (depending on potato variety)
• Salt
• nutmeg
• 2 tbsp Vegetable oil
• 1 large apple
• 1 tbsp Vegetable oil
• 1 tbsp butter
• 4 slices veal liver (150 g each)
• 4 tbsp flour
• 4 tbsp clarified butter
• Salt
• ground pepper

Instructions

1. 1.

   Peel the shallot and sauté in butter until translucent. Deglaze with sherry, stock, and cream, then reduce to half. Season with salt and pepper.

2. 2.

   Peel and grate the potatoes. Wrap in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit briefly, then drain so that the settled starch remains at the bottom of the bowl. Mix grated potatoes with egg yolk and potato starch, seasoning with salt and nutmeg.

3. 3.

   Drop small mounds of the potato mixture into a well‑lined pan with hot oil, flatten, and fry 2–3 minutes until golden brown. Flip and cook another 2–3 minutes to finish.

4. 4.

   Peel the apple, remove core with an apple corer, then slice crosswise into ~2 cm thick slices. Heat butter and oil, and sauté apple slices for 3–4 minutes on each side.

5. 5.

   Wash the liver, pat dry, and remove all membranes. Dredge liver slices in flour, tapping off excess. Heat clarified butter in another pan and fry liver at medium heat, 2–3 minutes per side (depending on thickness). Season with salt and pepper. Whisk the sherry‑cream sauce briefly before serving. Plate the Rösti topped with liver and apple slices, drizzle a bit of foam, and garnish with lemon zest if desired.