Pommes Williams on chanterelles in cream sauce and veal liver in onion jus
Preparation
- Chanterelle ragout: Heat the oil and butter in a pan, sauté the chanterelles with the onions and garlic. Lightly salt the mushrooms and dust with flour. Quench with white wine, add the cream and simmer the ragout until creamy. Season to taste with Parmesan, thyme, salt and pepper. Stir in the parsley.
- Veal liver: Season the calf‘s liver with pepper, sear briefly in oil, toss and set aside on a plate. Sauté the onions and garlic in the same pan, quench with white wine and pour in the demi-glace. Reduce the sauce until slightly thick and season to taste with salt, pepper and the herbs. Add the fried calf‘s liver, remove from the heat and leave to infuse.
- Pommes Williams: Prepare the 11er Pommes Williams according to the instructions on the package and add the cloves as a stem.
- Serving suggestion: Arrange the chanterelle ragout and veal liver half and half on the plates. Place the 11 Pommes Williams on top and garnish with sprigs of thyme. Serve immediately.
Ingredients
-
8 11er Pommes Williams
16 cloves -
Chanterelle ragout
480 g chanterelles, cleaned
50 g onions, finely chopped
1 clove of garlic, finely chopped
2 tbs oil
20 g butter
1 tbs flour
40 ml white wine
300 ml cream
30 g Parmesan, grated
Salt, pepper
1 sprig of thyme
1 tbs parsley, fresh, finely chopped -
Veal liver
320 g veal liver, cut into strips
3 tbs oil
2 cloves of garlic, finely chopped
130 g onions, cut into strips
30 ml white wine
300 ml demi-glace
Salt, pepper
1 tsp marjoram, dried
1 tsp thyme, dried -
As garnishing
3 sprigs of thyme