Pan Fried Veal Liver, Wholegrain Mustard Pomme Puree, Bourguignonne Sauce, Crisp Prosciutto

Method

Pomme Puree

1. Place potatoes on a tray with salt and roast in oven for approx 1 hour at 170c. Warm the milk with a sprig of rosemary. Once the potatoes are cooked, pass through a fine sieve into a pan. Slowly add milk beating vigorously until nice and smooth. Add a spoon of butter and the mustard and season to taste. Cover with cling film and set aside.

Sauce

1. Brown off the shallot and garlic. Add 250ml red wine with a sprig of thyme and reduce by half. Add the stock and reduce to a nice glace consistency, pass off through a fine sieve and transfer to a small sauce pan. In a separate pan sauté the pancetta which is sliced into thin strips then add the pearl onions and mushrooms in a little foaming butter until nicely golden. Once cooked add to the sauce and mix in.

Prosciutto

1. To crisp up the parma ham place on a baking tray in between some greaseproof paper and place another tray on top. Bake in oven at 140c for approx 12 minutes until parma ham has deepened in colour. Remove from tray and leave to cool.

Liver

1. Prepare the liver by removing all sinew and veins. Then slice into pieces about 5cm by 3cm. using 3 pieces per portion. Heat up frying pan with a little oil. Dust the liver in flour and season with salt and pepper. Place the liver in the pan once turned golden brown turn over and add butter, spoon over the foaming butter.

To Serve

Spoon the pomme puree onto a desired plate or pipe on using a bag. Place three pieces of liver on top, spoon over the sauce ensuring you place the garnish on the plate then finish with some of the crisp parma ham to give your dish some height.