Veal Liver Roasted in Net with Peaches

Skin and clean the liver and cut into 4 thick slices. Set aside the resulting sections. Season with pepper and wrap each in a piece of well-watered, dabbed dry pork netting. Sear well on all sides in a pan and finish roasting in the oven at 200 °C for about 5-7 minutes. Let rest in a warm place for 5 minutes before serving. For the sauce, fry the liver remains (sections) together with shallots, thyme and some butter in the frying residue. Deglaze with a little red wine and pour in veal stock, reduce by half and then strain. Season with salt and pepper and add ice-cold butter. Cut the top of the peaches a little, blanch them in hot water, rinse and peel. Cut into even wedges. Foam butter in a pan and caramelize the peaches in it with a spoonful of sugar. Deglaze with a dash of white wine. Arrange with the calf’s liver, drizzle with sauce and place the rice rolls next to it. For the rice rolls, mix the cooked rice with the indicated ingredients. Place rice dough sheets on top and spread the mixture on the bottom third of each. Brush the dough with a little beaten egg white, then fold in one inch on the left and right sides and roll up the roll tightly. Fry in hot peanut oil.

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