This meal simply is one of my guilty pleasures. The sugar of the caramelized apples is exalted by the saltiness of the Roquefort in the sauce, its walnuts adding a woody and moldy taste which give that much more intensity. Let us not forget the veal liver, which melts in your mouth like butter, and is backed by the herbaceous and fresh of the parsley ! It really is a dish of extreme flavors, which are mixed together to get to an explosive and coherent consensus once in your mouth.

Prep time: 10 minutes
Cooking time: 35 minutes

Ingredients for a 2 persons meal:

For the apples:
– 5 to 6 cooking apples (or more depending on your appetite, it melts a lot while cooking, and don’t need to be hungry to eat it)
– 1/2 lime
– some butter

For the sauce:
– 20cl thick crème fraîche
– 50g Roquefort cheese
– 40g walnuts
– some pepper

For the meat:
– 2 nice veal liver slices
– some butter
– some fresh parsley (as much as you want)

Also:
– salt and pepper to season

Apples’ Cooking
Start by peeling the apples. Cut them in coarse pieces or thick slices, depending on your mood. Melt some butter in a big enough pan, throw the apple pieces in it and cook it on low heat and under a lid for 25 to 30 minutes, stirring regularly. As you start cooking the apples, put the liver slices out of the fridge if necessary, and let it in the open-air.

Preparation of the Sauce
During that time, put a knob of butter in a small saucepan and sauté your nuts for two to three minutes mon medium heat, so that they get tastier. Add then the Roquefort cheese, let it melt and quickly add the crème fraîche. Lower the heat to the minimum, let the sauce reduce while stirring it frequently so that it blends together.

Preparation of the liver and end of the recipe
The liver’s cooking has to be at the very end of your preparation, so that it is not cooked for too much time and that it stays pink. Before starting to cook the liver, you should make sure that the apple are almost ready. Thus, when the apple are finally soft, take the lid off from the pan, add some more butter, stir them once more and heighten the heat to the maximum. We are trying to make them caramelize, so they should take a brownish color. Reduce the heat once you are satisfied.

In parallel, put a new pan on medium heat and quickly add some butter. As soon as the foam disappear from the melted butter, put your liver slices in the pan. Cook it a few minutes on each side, it should be golden when you serve it.

Once the apples and the liver are ready, serve them in a plate. Coat the apples with a generous amount of sauce, add a small knob of butter on the liver and coat it with freshly chopped parsley. Bon appétit !

Also published on Medium.

This post is also available in: French