Roesti Potato with Calves Liver and Lime Jus

Name: Roesti Potato with Calves Liver and Lime Jus
Ingredients: 12 sprigs chervil; Salt; 12 batons Baby leek, blanched; 12 Lime segments; 12 pieces Garlic confit; 12 pieces Spring onions, blanched and refreshed; 25g Plain flour, sieved and seasoned; 60g Clarified butter; Freshly ground pepper; 1 Tomato, de-seeded and chopped; 2 Shallots, finely chopped; pinch sugar; 1 Garlic clove, crushed; 120ml Clarified butter; 60g Unsalted butter; 4 × 250g Roesti potatoes, made in a 28cm pan; 1 Parsley stalk; 150ml Veal stock; 4 × 120g Slices calves liver, 5mm thick; Juice of 1 lime; 50ml Port; 1tsp Sherry vinegar; 100ml chicken stock; 150ml Noilly Prat

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Roesti Potatoes

120ml Clarified butter
4 × 250g Roesti potatoes, made in a

Main course

Method

Pre-heat the oven to 220°C.

Prepare the lime jus: In a heavy-based saucepan melt 20g unsalted butter, add the shallots and sweat for five minutes without colour. Add the tomato and