Honey marinated calves with sage and avocadomos

Ingredients for Honey marinated calves with sage and avocadomos

Instructions for Honey marinated calves with sage and avocadomos

To prepare the Honey marinated calves with sage and avocadomos recipe, please follow these instructions:

Ask the butcher about 4 nice slices calves - thick - for example. Like a steak. Spice up with pepper and put in a marinade of 4 sage leaves, honey, balsamic vinegar and red wine. Put cool for a few hours.

Dissolve the liver and dip it in a little kitchen roll. Brown in 15 g butter in a suitable pan. Season with a little salt and pepper and cook on low heat for approx. 7 - 8 min. Until they are slightly pink inside (lightly push a finger with a finger - the meat should feel "springy" and there will be juices on the surface).

While the liver roast, the avocados are split along and the stones are removed. With a melon ball iron, as many avocado balls are made as possible - the avocados can also be cut into thin slices without shell. Brush if necessary. With a little lemon juice so they do not discolor.

When the liver is ready, hold it warm in a dish covered with stanniol. The marinade is placed in the still hot frying pan and boiled until it is firmly thick. Finally, fill the marinade with 65 g of cold butter - to assemble, say that the cold butter is whipped into the sauce, which must not boil.

The lemon slices are served in a serving dish, the sauce is poured over a sieve and it is all decorated with the avocado spheres (sliced) and fresh sage leaves.

Served with new potatoes and green salad.

tips:
Hard avocados ripen quickly with raw rice. Lay them down overnight with the rice in the container / can, where they are usually stored.