CALVES LIVER WITH BEANS & VEGETABLES
140g calves liver per person in a thick slice Olive oil Salt & Pepper 30g dried black beans 30g dried haricot beans 30 green lentils de Puy 1 tomato 1 onion chopped 1/4 clove garlic chopped 60ml red wine vinegar 110ml stock 110g petits pois 110g canned sweetcorn Salt & Pepper Chives.
Serves: 4
Source: M.Guerard
METHOD
Soak beans overnight, separately. Cook separately. Saute seasoned liver, keep warm. Concasse tomato, saute onion & garlic in liver pan add vinegar & stock to deglaze pan, reduce 1 min. Add cooked beans, petits pois & sweetcorn, season, add diced tomato at last minute. Arrange bean mix on plate, fan liver on top of beans, sprinkle with chives.