Veal Liver with Mushrooms and Heather Honey

Veal liver is always treated as such a snobbish and urbane dish, the staple of classic French restaurants. When we visited a farmer who reared his cattle in the mountains and forest of eastern Norway, I wanted to try something different: To pair the liver with flavors of that environment. I made my own heather oil by adding blooming heather to neutral vegetable oil. After a few days the flavor is amazing. You can also use herb flowers, like sage and chives. The result is different, but delicious nonetheless.

INGREDIENTS:

Four ⅓-pound/ 150 grams slices of veil liver

5 tablespoons all purpose flour

2-3 teaspoons salt

1-2 tablespoons butter

A handful of wild mushrooms

5-6 tablespoons cream

1-2 tablespoons heather honey

1 tablespoon heather oil

Juniper pines and crushed juniper berries

Lingonberries to serve

PREPARATION:

• Trim away fat and sinew from the liver.

• Combine flour and salt. Dredge the liver.

• Sear in butter in a large non-stickskillet for 2 minutes on each side. Add mushrooms and cream and cook until the sauce thickens. Add honey and heather oil. Stir in lingonberries, and serve.