Calves' liver with mustard and herbs

Serves 4
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4 slices of calves' liver, cut about 1cm thick and weighing about 120-150g each
4tsp Dijon mustard
Vegetable oil for frying
A good knob of butter

for the crust

2 large shallots, peeled and finely chopped
1 clove of garlic, peeled and crushed
40g butter
50g fresh white breadcrumbs
1tbsp chopped parsley
1tsp chopped thyme leaves
1tsp chopped tarragon leaves
Salt and freshly ground black pepper

Rub a heavy-bottomed frying pan with a little oil and heat it until it's almost smoking. Season the slices of liver and fry them for about 15 seconds on each side then transfer them to a baking tray.

Gently cook the shallots and garlic in the butter without colouring for 2-3 minutes then transfer them to a food processor with the breadcrumbs and herbs and season lightly. Blend briefly until well mixed. Spread the mustard evenly over the top of the slices of liver and coat with the breadcrumb mixture.

Pre-heat the oven to 230C/gas mark 8. Cook the liver for 6-7 minutes until the crust is lightly coloured and serve immediately.

Seasonal vegetables such as cabbage, sprouting broccoli, creamed spinach or the first of the season's root vegetables are perfect with this. A leafy green salad or mashed potato are other alternatives.