Beef liver salad with 3 mustard ice cream
by Javi Estévez
INGREDIENTS
For the beef liver
- 500 g. very fresh veal liver
- 50 g. of salt
- 50 g. sugar
- 50 g. paprika, cumin, curry, oregano, thyme, pepper (powder)
- 100 g. butter
For the salad
- 50 g. arugula
- 50 g. watercress
- 50 g. Canon
- 50 g. parsley
- 25 g. julienned red onion
- 15 g. fried onion
- Salt flake
For the vinaigrette
- 150 ml. sherry vinegar
- 350 ml. sunflower oil
- 350 ml. olive oil
- 30 ml. soy
- 15 g. grain mustard
- 80 g. honey
- 10 g. of salt
- 50 ml. of water
For the ice cream
- 100 g. mustard ice cream
- 25 g. fried rolled almonds
COOKING PARAMETERS
Beef liver
- Mode: steam
- Temperature: 90 ºC
- Humidity: 100%
- Time: 4 hours
Elaboration:
For the beef liver
Introduce the liver with water and ice for 6 hours. Drain and dry well. Clean the liver by removing the offal and cut in two.
Mix the salt and sugar with the powdered spices and marinate the 2 pieces of liver for 4 hours. Wash well and pat dry. Place the thyme and rosemary in the cooking bag together with a nut of butter. Pack and cook with the mychef evolution oven in steam mode for 4 hours at 90 degrees.
Cool in ice water and reserve in a chamber.
For the vinaigrette
Make a vinaigrette by mixing the ingredients. Reserve.
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Plating:
At the time of the pass, slice the liver very thin, dress with the vinaigrette and finish with the dressed salad, the mustard ice cream and the fried almonds.
