Take 5: Calf's liver with rhubarb and asparagus
1. Peel the rhubarb or remove the strings from top to bottom. Cook the peelings with the vanilla pod and sugar to make a stock, then strain through a sieve. Let the rhubarb steep in the stock over low heat so that it still has a slight bite in the center.
- 300 g Rhabarber
- 400g white asparagus
- 50 ml Kalbsjus
- 600 g calf's liver, cleaned and sliced
- A few chive tips, as a garnish.
- 1 vanilla bean
- 50 g sugar
- Salt
- Juice of one lemon
- 150 g egg yolk
- 150 g melted butter
- 100 g wheat flour
- Rapeseed oil for frying
- Peel the rhubarb, removing the strings from top to bottom. Cook the peelings with the vanilla pod and sugar to make a stock, then strain through a sieve. Let the rhubarb steep in the stock over low heat, so that it still has a slight bite in the center.
- Peel the asparagus, blanch it in plenty of salted water with the lemon juice (reserve a squeeze for the hollandaise sauce) for about 4-5 minutes, depending on the thickness of the spears. It should still be very firm so that it can continue to cook slightly when grilled. Then plunge it into ice water and let it dry on a towel.
- Heat up the grill (alternatively: grill pan). Once the grill temperature is reached, place the asparagus on the hot grill and grill.
- Heat the egg yolks and veal stock together in a bowl over a water bath to 82 degrees Celsius. Whisk vigorously throughout, constantly stirring from the sides of the bowl back towards the center to prevent overheating. Otherwise, the mixture will curdle and the hollandaise sauce won't thicken.
- Slowly stir in the melted butter. Keep the bowl on the pot, but remove it from the heat and continue stirring vigorously. Season with salt and a squeeze of lemon juice and keep warm.
- Lightly flour the calf's liver and shake off the excess. Fry in a hot pan with a little rapeseed oil for about 2 minutes on each side, depending on the thickness of the slices. Salt only after frying, otherwise it will become tough!
- Place one stalk of rhubarb on each side of the center of the plate, arrange asparagus next to it, place liver on top, add hollandaise sauce, garnish with chive tips and serve.
2. Peel the asparagus, blanch it in plenty of salted water with the lemon juice (reserve a squeeze for the hollandaise sauce) for about 4–5 minutes, depending on the thickness of the spears. It should still be very firm so that it can continue to cook slightly when grilled. Then plunge it into ice water and let it dry on a towel.
3. Heat up the grill (alternatively: grill pan). Once the grill temperature is reached, place the asparagus on the hot grill and grill.
4. Heat the egg yolks and veal stock together in a bowl over a water bath to 82 degrees Celsius. Whisk vigorously throughout, repeatedly stirring from the sides of the bowl back towards the center to prevent overheating. Otherwise, the mixture will curdle and the hollandaise will not thicken.
5. Slowly stir in the melted butter. Keep the bowl on the pot, but remove it from the heat and continue stirring vigorously. Season with salt and a squeeze of lemon juice and keep warm.
6. Lightly flour the calf's liver and shake off the excess. Fry in a hot pan with a little rapeseed oil for about 2 minutes on each side, depending on the thickness of the slices. Salt only after frying, otherwise it will become tough!
7. Place 1 stalk of rhubarb on each side of the center of the plate, place asparagus next to it, add liver, add hollandaise, garnish with chive tips and serve.