In a wide bowl, beat together the mustard or horseradish (both are equally good), egg yolk and milk.Put the breadcrumbs on a plate and season with salt and pepper.
Season the liver then drag it through the egg mix before laying it in the breadcrumbs.
Apply 2 sage leaves to the liver, likeElastoplasts, then flip it over and cover withthe breadcrumbs.
Melt the butter with a splash of sunflower oilin a frying pan. Add the anchovies and capers. Let the anchovies collapse in the heat then stir them into the butter.
The butter should be hot enough to get the breadcrumbed liver nice and crisp on the outside while staying pink in the middle. Add the liver and fry it on both sides in the butter, making sure the capers don’t get under the liver and prevent it crisping. Let the butter brown a little - light nut brown is perfect – but don’t let it burn. Stir the capers a bit to stop them burning too. When crispy, remove the liver to a plate.
Stir the chopped pickled walnut into the butter mixture in the pan. Heat through. Stir in the parsley then spoon the mix over the liver. Serve straight away. A fried egg would go well on top if desired.
More of Val's recipes and books can be found on his website