Quick pan-fried veal liver on a marmalade with figs and lavender. Rosemary beetroot. Pesto of roasted walnuts and 2-year-old cheese (Tolminc, from a region called Tolminska) with homemade red wine vinegar. Pan-fried shallots. Young leaves of yarrow, clover, and another wild herb, which I don't know the English name for (Sanguisorba minor).
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Fresh veal livers (soaked in milk overnight)
Whole beetroot with peel
Rosemary
For Walnuts and Tolminsk Crumble
110 g Tolminc aged 24 months
45g garlic
350 g Walnuts
300g Extra virgin olive oil, bottle
50 g Water
30g Homemade wine vinegar with herbs (Butul)
15 g salt
2 g Black pepper
Other
Fig marmalade with lavender buttermilk
Fresh wild herbs
Salt
Pepper
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Cook the beetroot in salty water with rosemary (approx. 45 mins – 1 hour). Cool it down and peel. Dice into 1×1 cm cubes and set aside.
To achieve a toasted flavour, roast walnuts in a single layer at 149°C for 30 minutes.
Microplane cheese and garlic.
Process nuts in a food processor until they form a fine crumble. Don't over-process, or you'll make butter.
Combine all ingredients in a bowl, and gently fold with a spatula to make a pesto-like crumble.
Heat the fig marmalade with lavender and set aside.
Pan-fry 1x1cm (or as desired) veal liver cubes until medium-rare. Season with salt and pepper just at the end, when you take the liver cubes out of the pan.
Quickly pan-fry some thinly sliced shallots.
In the photo, you see my way of plating, but feel free to do it your way. Enjoy!