VEAL LIVER WITH PARSLEY...

Veal liver with parsley, anchovies, turnip confit (4 servings)

"An unusual land-sea exchange"

16 small turnips

250 ml (1 cup) of chicken stock or a cube of stock dissolved in a cup of boiling water

1 small tin can of salted anchovies

1 French shallot

454 g (1 lb.) pale veal liver

30 ml (2 tablespoons) of olive oil

500 ml (2 cups) balsamic vinegar

1/2 cup (125 mL) freshly chopped parsley

10 ml (2 teaspoons) extra fine capers

Fresh anchovies (optional)

Ready? Here we go!

Wash the turnips, cut the leaves or stems 2 cm above the vegetables and cook in a small saucepan in the chicken broth until they are tender. Run water over canned anchovies to remove salt. Peel and finely chop the shallot. Coat the thick slice of veal liver with olive oil and sauté over low heat, taking care to brown all sides.

Preheat the oven to 180 ^oC (350 ^oF) , cover the liver with foil and place in oven for 5 minutes. Remove from oven and let stand at least 10 minutes.

Deglaze the cooking pan with the shallot, the desalted anchovies and the balsamic vinegar. Reduce three-quarters of the way and add the liquid that the liver has made while resting. Put the mixture in the blender to obtain a fine and fluid sauce. Pass the sauce through an extra fine strainer.

Sauté the turnips with a drop of olive oil and cut the liver into cubes to form individual bites. Roll the cubes in the chopped parsley and spread them over the hot plates, tossing them with turnips and serve with the anchovy sauce.

On each piece, you may choose to place a fresh anchovy fillet, marinated a few minutes beforehand in a lemon juice. Add a caper to each bite.