Calffish with baked garlic and sauce provencale

Name: Calffish with baked garlic and sauce provencale
Yield: 2
Ingredients: Oil for frying; Olive oil; Pepper; Salt; 0.5 pt Thyme, picked; 0.5 tsp Dried herbes de provence seasoning; 1 Handful of coarse salt; 1 tsp Tomato puree; 12 Shallots, peeled; 2 whole Garlic, halved crosswise; 2 dl -beef broth; 400 g Potatoes; 450 g Calf's liver into slices (ready made)

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Calffish with baked garlic and sauce provencale

		Oil for frying
		Olive oil
		Pepper
		Salt
0.5	pt	Thyme, picked
0.5	tsp	Dried herbes de provence seasoning
1		Handful of coarse salt
1	tsp	Tomato puree
12		Shallots, peeled
2	whole	Garlic, halved crosswise
2	dl	-beef broth
400	g	Potatoes
450	g	Calf's liver into slices (ready made)

Instructions for Calffish with baked garlic and sauce provencale

To prepare the Calffish with baked garlic and sauce provencale recipe, please follow these instructions:

The potatoes are boiled. Half the garlic greased with olive oil and baked in preheated oven for approx. 20 min on salt at 180 degrees. Calves are roasted on the forehead and put in a fireproof dish. Seasoned. Stuffed in oven, approx. 10 min. On the same pan they are whole roasted toast until golden. Add tomato paste, calf broth, provence spice and thyme.

Calffish with baked garlic and sauce provencale

Ingredients for Calffish with baked garlic and sauce provencale

Instructions for Calffish with baked garlic and sauce provencale

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