- Servings: 4
4 servings of fresh calf’s liver
Salt and pepper
1/2 cup lardons or chopped bacon
2 tbsp butter
2 spring onions, halved and cut into 1 inch pieces
1 lb fresh button mushrooms, halved
Wilted spinach leaves (optional)
Season the liver with salt, pepper and dust with flour. Set aside. Brown the lardons in a skillet, remove and drain on a paper towel. Remove all but 1 tbsp of the lardons fat, add1 tbsp of the butter, then quickly saute the liver for about 2-3 minutes per side. Remove the liver and set aside, keeping warm.
Add the remaining tablespoon of butter, the onions and the mushrooms to the skillet. Saute until the mushrooms begin to release their juices. Stir in the reserved lardons and season with the pepper.
If using, divide the spinach leaves into 4 serving plates, top with the liver and spoon the lardons, mushrooms and onions over the top. Eat immediately.