Recipes

4 slices of calf's liver, 160-180 g each

6 tablespoons finely chopped black olives from Provence

8 basil leaves

approx. 100 g Black Forest ham

1 tbsp soy sauce

2 tbsp honey

2 tbsp ginger syrup

1 lemon (juice and grated zest)

¼ l dark veal stock

120 g butter

200 g olive oil

200 g dried white coconut beans

1 bouquet garni (parsley, bay leaf, thyme)

200 g green beans

¾ tbsp liquid cream

Soak the white bean seeds in cold water overnight, the next day cook the beans with a bouquet garni and a little salt until soft. Once cooked, remove 4 tbsp of them and then use for garnish. Mix the rest of the bean seeds with a little bean stock, puree, strain and process with olive oil and butter to the same consistency as mashed potatoes.

Clean the green beans, pull out the strings, cook in plenty of salted water until soft and rinse in ice water. Remove approx. 50 g for garnish. Blend the rest, puree, strain and purée with cream, butter and olive oil, season.

Sauce

Heat the honey, deglaze with the soy sauce and ginger syrup, add the lemon juice and grated zest, pour in the dark veal stock, reduce, add the butter and olive oil.

Lard the veal liver slices with the Black Forest ham, season with pepper and flour, fry in a pan until pink, season with salt.

Heat the chopped olives in a little olive oil, season and toss in the chopped basil leaves.

Spread both purees in the center of the plate, place the veal liver slices on top and arrange decoratively with the diced olives, white bean seeds and green beans. Drizzle over the sauce. Use lemon fillets as garnish if desired.

Recipe by Johann Kraxner, Seehotel Siber, Constance